September 29, 2022 4 min read
by Lee from The Rogue Brussel Sprout
Hummus is a go-to in my kitchen and I’m so excited to share my favorite hummus recipe with you. This green version is loaded with fresh herbs and has an upbeat, sunny flavor profile. Use it as a dip, slather it onto sandwiches, or dollop it on top of a rainbow salad; the possibilities are endless.
Why am I such a hummus lover? There are a few reasons! First, hummus has so many uses. My husband and I especially love it on a snack board for Friday date night. It’s also perfect party food since it’s friendly for most diets and is a nourishing finger food option, especially if paired with veggies. I often use hummus to thicken salad dressings or sauces. My go-to meal is a giant, mostly raw rainbow salad, and a dollop of hummus on top makes it feel meal-worthy since it’s a wonderful source of plant-based protein. Second, hummus is easy! Just toss everything into a food processor and you’re done. It’s make-ahead friendly and works well in a large batch, so it’s great as a fridge staple. And finally, let’s be honest, mostly I make hummus because I have such fun garnishing it!
This hummus is a special, fresh twist on the classic. In addition to the usual ingredients (chick peas, tahini, etc.), you’ll load this beauty up with all the fresh herbs you can get your hands on. I love to use a combination of basil, cilantro, and mint; the three of them work beautifully together to yield a super-fresh flavor profile that can pair with anything. I also toss in a few big handfuls of baby spinach to really reinforce that beautiful green color!
Want to make this hummus your own? You can easily switch up the herbs, add some citrus juice, make it oil-free, or change up the garnishes; see below for some specific variations. Because you can taste and adjust hummus as you go, it’s a very friendly recipe for experimentation.
One of my favorite ways to show off this hummus is at a summer get-together on our deck. If you’re entertaining, you can make the hummus a day or two ahead of time and store it in a sealed container in the fridge. Just wait to garnish it until just before serving, or at most an hour or two ahead of time, since you want the garnishes to keep their freshness and crunch. Served alongside a rainbow of veggies, some crusty baguette, or some crunchy pita chips, this hummus is the ultimate party appetizer!
This is a recipe I return to again and again because of its freshness, versatility, ease, and wow-factor, so I’m thrilled to be sharing it here on Vegan Bowls. Green foods are so nourishing for the body, and in my opinion for the soul as well. Regardless of how you use this green beauty, I hope it brings you as much joy as it has to me!
OTHER HUMMUS RECIPES
Are you a hummus lover? I have loads of seasonal hummus variations on my blog! Here are a few of my favorites:
Lee, a.k.a. The Rogue Brussel Sprout, is a recipe developer, food photographer, and food blogger. She loves to cook with fresh, colorful, seasonal, and local ingredients and seeks to celebrate the beauty and diversity of plants. Her favorite things to make are giant rainbow salads and nourishing dips for weekend snack board dinners. Lee is based in Vermont and on Kaua’i, the northernmost Hawaiian island; both places have very special, locally-focused, plant-based food cultures. Lee loves to travel and to explore new places on foot; she often walks 12-15 miles a day and finds peace through moving meditation.
FACEBOOK: The Rogue Brussel Sprout
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