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This oil-free spring her hummus showcases spring herbs like cilantro, parsley and chives and brings color to the old stand-by hummus recipe. Fresh and bright, it’s a perfect side kick dip to your meal!

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I love my garden. In fact, it’s my favorite place to be. I love the fact that perennial greens show up this time every year to remind me that flavor is everything, and it can be so simply added to anything you’re making. I love making hummus recipes (like plain original or red beet horseradish, for instance). But using herbs in this oil-free spring herb hummus takes it over the top.

This Recipe is a Template

If all you have is parsley, that’s fine! If you love arugula, throw that in (like I did). You can’t go wrong. Here’s how you can make it your own:

Don’t have chickpeas? Use navy or any white beans. Adjust the water in case it comes out too thick.
Want a little kick? Add some cayenne pepper or drizzle Sriracha on the top.
Want it brighter? Add the juice from 1/2 a lemon.
Want to add tahini? Who doesn’t? Feel free to add 1 heaping tablespoon. For Bright Line Eating™, you’d then have to measure 4 ounces of this as your protein portion (since it now contains fat).

Let’s Talk Chickpeas

I typically pressure cook mind, so I go with the 1 cup rule. But if you’re like me on weekdays when I don’t necessarily think ahead, canned chickpeas are just fine. What I’ve found is that most 15 oz cans are about 1.5 cups of chickpeas. This recipes is very much a template and is are very forgiving, so if you don’t want to have any leftover chickpeas, just add the whole can (beans are rinsed well) and adjust the salt.

Pairings

This hummus pairs really well with:

Spring Radish Toasts

Smoky Sweet Cabbage Roll Ups

Home Made Ezekiel Bread

Sweet Sweet Potato Toast with Spring Herb Humus

Food Processors

Need a food processor? I love my Kitchen Aid and I use it so often. Here are some similar choices.

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Oil Free Spring Hummus

Andreea Fegan, www.LittleBitesOfJoy.com

This oil-free spring herb hummus showcases herbs like cilantro, parsley, and chives adn brings some color to the old stand-by! Fresh and bright, it's a perfect side kick to any meal.

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Equipment

Food Processor

Ingredients

1 cup chickpeas, cooked and rinsed well (see note)
1/4 cup water
1/4 tsp salt (or as preferred)
1 large handful handful greens (about 1 cup): cilantro, parsley, chives, arugula

Instructions

Process ingredients in a food processor. Scrape the sides down between pulses until you've found your desired consistency. I love mine really fine and smooth, so I repeat the scrape/process step a few times.
Taste for seasoning (salt is so personal, right?).
Serve and enjoy!

Notes

Note: I typically pressure-cook my own beans, but if you’re strapped for time and want to use a can of beans, feel free. I’ve found that most 15 oz cans contain about 1.5 cups beans, and that’s totally fine. You can still use the 1 cup of beans, or if you want to use the whole can, just adjust the salt to your taste at the end. It’s a very forgiving template, and it will taste amazing both ways. Just remember to rinse canned beans very well.