• Caitlin Argotsinger

Green Goddess Hummus

Updated: Apr 23, 2018


1 bunch cilantro (or parsley or spinach)

5 cloves garlic (optional)

1 cans organic chickpeas (garbanzo beans) or 1 cups dried beans prepared*

1 tbsp. sea salt

olive oil drizzle

½ Tsp. ground cumin

1 lemon lemon juice (use the zest if using organic lemons too!)

2 heaping tbsp. tahini


Pour in garbanzo beans, bean juice and all or use a little water if you need it depending on the consistency you like. Cut cilantro into pieces no longer than 3 inches (this helps it from wrapping itself around your blender). Add chickpeas and liquid, cumin, cilantro, garlic cloves, salt, lemon juice and zest, tahini, and olive oil (You can either blend olive oil in or drizzle it on top at the end.) Add more lemon juice or water if you need more liquid to blend, and even more if you like it creamier.


*To prepare dry beans, first sort and pick out any damaged or discolored beans. Next rinse well. Then soak with (at least) 4X the amount of water to beans. You can soak 8 hours, but I prefer to soak mine 24 hours.

After soaking rinse beans very well. Put in pot with 4X water (8 cups water for 2 cups dry beans). Next bring beans to a boil. Then down to a simmer for about 1 hour or when they are soft enough to smash easily in your fingers. As the beans start to foam, be sure to scrape off as much foam as possible. This will greatly reduce indigestion and exposure to gases emitted from beans. When they are done rinse with cold water.


You can use shorter methods of preparing dried beans, but I don't recommend it because they will be gassy, and they will not be as digestible. If you're in a pinch, I recommend using canned beans without too many additives. My favorite canned beans are Eden Organic because they have nothing but organic beans and seaweed as ingredients.

I always add a piece of Kombu seaweed to my beans when cooking them, it reduces the gasses and adds essential minerals.

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