Quick and Easy Herb Garden Hummus Recipe

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Every year, Ivan and I set up a plant stand on the patio outside our back door. We go to our favorite local greenhouse and buy a half dozen or more potted herbs, and use them in our cooking throughout the summer. It’s so convenient to just lean out the door and snip a couple green leaves here and there as I’m prepping our meals.

This recipe uses fresh basil and parsley, so if you happen to have your own herb garden with those two staples, rejoice! And if not, they’re easy enough to pick up at the market. I used our purple basil in this recipe, but green basil works just as well.

Because we have a 7-month-old baby who likes to eat pretty much whatever we’re eating, I omit salt wherever I can. This hummus is enormously nutritious for our little one and he loves it smeared on toast strips. When my husband or I are enjoying some, we add salt to our portions, or we just eat it with salted pretzels.

Herb Garden Hummus


  • 15 oz. can organic chickpeas, drained and rinsed
  • 1/4 c. organic tahini
  • 1/3 c. fresh Italian parsley
  • 3/4 c. fresh purple or green basil
  • 1/4 c. fresh squeezed lemon juice
  • 2-4 tbsp. water
  • 2 tbsp. olive oil
  • 1/2 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • dash fresh ground black pepper
  • salt (optional), to taste
Herb Hummus is done


  1. In a food processor, blend chickpeas, tahini, oil, lemon juice, garlic, cumin, pepper, and 2 tablespoons of water, until smooth. Add more water as needed to obtain the desired consistency.
  2. Add the fresh herbs and blend again until smooth, adding additional water if needed.
  3. Taste and add salt, if desired.

Give this recipe a try with other herbs you have on hand and let me know how it turns out!

Dishes in the aftermath of making herb hummus

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