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Green Garbanzo Hummus with Sweet Mini-Pepper Dippers

Green Garbanzo Hummus with Sweet Mini-Pepper Dippers
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  • Cusine



1/4 cup fresh-squeezed lemon juice

6 T olive oil + more for serving

4-6 T tahini 

2 T finely minced garlic

2 T water + 1-2 T more if needed

3/4 tsp. sea salt

2 cups green garbanzo beans, thawed if frozen


Put lemon juice, olive oil, 4 T tahini, garlic, 2 T water, and sea salt into the food processor fitted with a steel blade. Add green garbanzo beans on top of other ingredients, then process about 1 minute, or until the hummus is as smooth as you’d like it. Taste for seasoning and add more lemon juice, tahini, or salt if desired. If the hummus seems too thick add 1-2 T more water. Pulse again several times if you add things to the hummus. Serve cold or room temperature, with a little olive oil drizzled on top. Green Garbanzo Hummus is good with sweet mini-pepper dippers, celery, carrot sticks, pita bread, or whole grain crackers. Hummus will keep in the fridge for at least a week, although this probably won’t last that long.