Green Goddess Hummus & Pita Recipe

Prepare chickpeas

If using canned chickpeas, drain, reserving up to 1/2 cup of the liquid (aquafaba). Rinse briefly under cold water and pat slightly dry. If you prefer a silkier hummus, remove the skins by pinching individual chickpeas—optional but recommended.

Blend base

In a food processor, combine the drained chickpeas, tahini, lemon juice, minced ginger, garlic cloves, Greek yogurt, cumin, kosher salt, and black pepper. Pulse several times to break down the mixture.

Add herbs

Add the parsley, cilantro, and chives to the food processor. Pulse until the herbs are fully incorporated and the mixture turns a uniform pale green. Scrape down the sides as needed.

Emulsify

With the food processor running, slowly drizzle in 1/4 cup extra-virgin olive oil. Add ice water or reserved chickpea liquid 1–2 tablespoons at a time until the hummus reaches a smooth, spreadable consistency. Continue processing 1–2 minutes to fully emulsify and create a light texture. Taste and adjust salt, lemon, or ginger as desired.

Chill

Transfer hummus to a bowl, cover tightly, and refrigerate for at least 30 minutes to let flavors meld and the ginger mellow slightly. Hummus can be made up to 48 hours ahead.

In a small bowl, whisk together 1/4 cup extra-virgin olive oil with the lemon zest and a pinch of smoked paprika (if using). Stir in the finely chopped parsley. This bright oil will be drizzled over the hummus just before serving.

Toast sesame seeds in a dry skillet over medium heat, stirring, until golden and fragrant, about 2–3 minutes. Remove from heat and let cool.

Preheat oven to 400°F (200°C). Lightly brush pita rounds with 1 tablespoon olive oil and sprinkle with flaky sea salt. Arrange on a baking sheet in a single layer.

Warm pitas in the oven for 5–7 minutes until puffed and lightly golden at the edges. For crispier chips, cut pitas into wedges and bake 8–10 minutes, flipping halfway, until crisp.

To serve: Spoon hummus into a shallow bowl and use the back of a spoon to create a shallow well. Drizzle the green herb oil over the top, sprinkle toasted sesame seeds and extra chopped parsley. Arrange warm pita rounds or pita chips around the bowl with cucumber slices and baby carrots for dipping.