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Emerald Hummus Dip with Fresh Herbs

(3)2 Comments

A handful of spinach gives this flavorful spread a lovely bright green hue. Serve it as a dip with carrots, celery, toasted pita triangles, or any finger food of your choosing, or spread it on a whole wheat tortilla and top with other fillings for a wrap.

By Darshana Thacker Wendel,

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    • 860

Ingredients

  • 1 15-oz. can garbanzo beans (chickpeas), rinsed and drained
  • 2 tablespoons lime juice
  • 1 small clove garlic, peeled
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup fresh spinach leaves
  • ½ cup fresh cilantro leaves
  • ¼ cup fresh parsley leaves
  • ¼ cup sliced green onions
  • 1 tablespoon chopped fresh chives

Instructions

  • In a blender or food processor combine chickpeas, lime juice, garlic, and ⅓ cup water. Cover and blend or process until smooth. Season with salt and pepper. Add the remaining ingredients; cover and process just until combined.
  • Chill, covered, until ready to serve.
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Comments (2)

(5 from 3 votes)

Recipe Rating

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Lucy G

Absolutely my favorite spread, dip, condiment ready to use when I need aflavorboost. It's Very satisfying

Luciana Prado

This hummus brings beens and greens into a whole new level! Delicious!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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