Green Garden Hummus
Total Time
10m
Prep Time:10m
Yields:8 to 10 Serving
Ingredients
1 can
(15.5 oz.)
1 cup
baby spinach
½ cup
2 tbsp.
2 tsp.
1 tsp.
⅔ cup
½ cup
fresh parsley leaves
¼ cup
snipped fresh chives
¼ cup
torn fresh basil leaves
1 bag
(5 oz.)
Veggie sticks (such as cucumber, carrots, bell peppers, halved radishes and snap peas)
Directions
Step 1
In food processor fitted with metal blade, place chickpeas, spinach and peas; pulse until very finely chopped. Add lemon juice, garlic, cumin, and Adobo; pulse until well combined.
Step 2
Add 1/2 cup extra virgin olive oil; pulse until very smooth. Add parsley, chives and basil; pulse until finely chopped but not completely incorporated. (Hummus can be covered tightly and refrigerated for up to 5 days.)
Step 3
Before serving, spread hummus in wide, shallow platter. Using back of spoon, create large swirls on surface. Drizzle with remaining extra virgin olive oil. Garnish with additional parsley, chives and basil. Serve with plantain chips (if using), and veggie sticks.
Note: Hummus can also be used as a spread on sandwiches or as a dressing for pasta salads. Alternatively, smear over grilled chicken and sprinkle with chopped nuts.
Appetizer
Hummus Three Ways
Appetizer
Chipotle Cheese Dip
Appetizer
MyPlate Black Bean Dip
Appetizer
MyPlate Black Widow Bean Dip
Appetizer
Homemade Hummus with Olive Salsa
Appetizer
Cool Chipotle-Black Bean Layer Dip
Appetizer
Guacamole
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account0
0 Reviews
Green Garden Hummus
Prep Time 10m
Total time 10m
Yields: 8 to 10 Serving
Ingredients
1 can (15.5 oz.)
1 cup
baby spinach
½ cup
2 tbsp.
2 tsp.
1 tsp.
⅔ cup
½ cup
fresh parsley leaves
¼ cup
snipped fresh chives
¼ cup
torn fresh basil leaves
1 bag (5 oz.)
Veggie sticks (such as cucumber, carrots, bell peppers, halved radishes and snap peas)
Directions
Step 1
In food processor fitted with metal blade, place chickpeas, spinach and peas; pulse until very finely chopped. Add lemon juice, garlic, cumin, and Adobo; pulse until well combined.
Step 2
Add 1/2 cup extra virgin olive oil; pulse until very smooth. Add parsley, chives and basil; pulse until finely chopped but not completely incorporated. (Hummus can be covered tightly and refrigerated for up to 5 days.)
Step 3
Before serving, spread hummus in wide, shallow platter. Using back of spoon, create large swirls on surface. Drizzle with remaining extra virgin olive oil. Garnish with additional parsley, chives and basil. Serve with plantain chips (if using), and veggie sticks.
Note: Hummus can also be used as a spread on sandwiches or as a dressing for pasta salads. Alternatively, smear over grilled chicken and sprinkle with chopped nuts.
