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+ servings

Garden Vegetable Hummus

Easy hummus recipe made with fresh basil, parsley and chives!


  • 1/4 cup tahini
  • 3 tablespoons freshly squeezed lemon juice plus more as needed
  • 1/4 cup fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 cloves garlic minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 15 ounces garbanzo beans (1 can) drained and rinsed


  1. To make the garden vegetable hummus, add the tahini, lemon juice, basil, parsley, chives, garlic, olive oil and salt to a food processor or blender. Pulse briefly to combine. Scrape down the sides of the container with the flat edge tamper and then add half of the chickpeas and process for 30 seconds. Scrape down the sides of the container, and then add the remaining chickpeas and process until smooth, about one to two additional
    minutes. Add additional lemon juice as needed to create the desired texture and

  2. Transfer the hummus to a bowl for serving. Drizzle with extra virgin olive oil and sprinkle with freshly chopped parsley, as desired. Serve immediately or store in an airtight container in the refrigerator for up to one week.


  • Each serving is about 3 tablespoons.

Nutrition Information

Calories: 149, Fat: 7g, Saturated Fat: 1g, Sodium: 152mg, Potassium: 195mg, Carbohydrates: 17g, Fiber: 4g, Sugar: 3g, Protein: 6g, Vitamin A: 112%, Vitamin C: 4%, Calcium: 38%, Iron: 2%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Snacks
Cuisine: American
Keyword: basil hummus, vegetable hummus
All images and text ©Spoonful of Flavor

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