Hummus with Green Goo Recipe

A light, almost billowy, hummus topped with "green goo" a flavor-packed, bright green emulsion made from olive oil, garlic, jalapeño, and parsley.

Hummus with Green Goo

Twin Peaks are two of the most impressive hills in a city filled with impressive hills. They top out just shy of 1000 feet, and from the primary outlook you see two signature red-orange towers to the north, the tightly clustered high-rise buildings downtown, streaks of candy-colored Victorians, and a maze of streets that criss and cross the city. The whole scene is framed by the formidable bay, and if you turn your head along its path from the west you see it squeeze between Marin and San Francisco, around the tip of the peninsula, then south, south, south toward the airport and beyond. On a clear day, that is.

Green Hummus Recipe

Twin Peaks is the sort of place you might forget to visit if you live in San Francisco. The parking lot has a stretch of slots allocated to tour buses, and a collection of coin-operated telescopes. You share the view with globe-trotting visitors, and if you listen in, chances are, you'll hear an impressive range of tongues.

Green Hummus Recipe

Every other week, Wayne and I find ourselves tourists in our own city. Our housekeeper comes early in the morning and we find ourselves cast into the city before most establishments are open. Sometimes we set out on foot, usually with cameras, other times we hop in the car. This time out we found ourselves on top of Twin Peaks.

Green Hummus Recipe

If I'd planned ahead, I would have packed a bundle of snacks to enjoy along with the vistas, instead we had to wait until we returned home. I whipped up a batch of hummus from a pound of chickpeas I'd cooked the day before. They quickly became a memorable version of hummus topped with a vibrant, lively green chile drizzle.

Green Hummus Recipe

This hummus was based on a version I spotted in the Insalata's cookbook, a self-published book my friend Hannah passed along to me recently. It's not like I need another hummus recipe, but there were a couple things that struck me as interesting about the version in this book (her green harissa also caught my attention). Heidi Krahling does the thing where she cooks the chickpeas with baking soda, something I normally don't do, but tried this time. Then, when pureeing the chickpeas, she lets the food processor go for a full three minutes. The resulting hummus is light, almost billowy, and remains so even after a couple days in the refrigerator. The "green goo" as she calls it is made from olive oil, garlic, jalapeño, and parsley. She does a chopped version, but I ended up making a spicy green emulsion using the food processor (it was already out on the counter).

It's worth noting the green drizzle is great on lots of things, not just hummus. I've been enjoying it over eggs, roasted vegetables, drizzled in crepes, and it goes particularly well with quinoa.

I hope you enjoy the hummus, and I hope you have the opportunity to enjoy being a tourist in your own city (or town, or village) now and then.

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Hummus with Green Goo

This hummus keeps nicely, refrigerated, for a few days, but is best served at room temperature. As Heidi notes in her recipe, the hummus might thicken in the refrigerator. If this happens, you can simply thin it with a splash of water. Adjust with salt and lemon juice if needed as well. If you are sensitive to heat, you can deseed and devein the jalepeno.

1 pound / 453 g dried chickpeas, soaked in water for at least 4 hours, drained

1 teaspoon baking soda
1 cup water
scant 1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons fine grain sea salt
1/3 cup / 80ml tahini

Green Goo
1/4 cup Italian parsley
1 jalapeño, destemmed
1 large clove garlic
scant 1/2 teaspoon fine grain sea salt
2/3 cup / 160 ml extra virgin olive oil

In a large pot cover the chickpeas with 2 inches of water. Bring to a boil over medium heat. Add the baking soda, and reduce the heat. Simmer, skimming any foam from the surface, until the chickpeas are soft but still structured, roughly an hour. Drain.

Place 4 cups / 1.5 pounds / 650 g of the cooked chickpeas in a food processor. You can set aside any remaining chickpeas and have them as a snack or use them in a stew or soup. To the food processor add the water, lemon juice, and salt. Process for three minutes or until completely smooth. Scrape down the sides of the bowl once or twice along the way. If you like your hummus thinner add more water a small splash at a time. Add the tahini, process one more time. Taste and adjust the seasoning, add more salt or lemon juice if needed. Transfer the hummus to a serving bowl.

To make the "green goo" rinse out the food processor bowl, and use it again, and if you don't have a food processor, you can certainly do a hand-chopped version. Pulse the parsley, jalapeño, garlic, and salt in the food processor. Slowly drizzle the olive oil into the mixture while the processor is running, until an green emulsion is created. Transfer to a jar, taste, and adjust the seasoning.

Drizzle the hummus generously with the green goo. I realize now, I didn't use nearly enough in the photo up above.

Serve with pita chips, crackers, flatbread, or toasted lavash.

Makes 4 cups of hummus.

Adapted from Insalata's Mediterranean Table written by Heidi Insalata Krahling of Insalata's Restaurant in San Anselmo, California.

Prep time: 240 minutes - Cook time: 60 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Delicious way to make hummus a little jazzier. I didn't have any jalapenos, so I just used a couple spoon fulls of crushed red pepper. The goo was great -- we ended up spooning it over some chickpea salad as well. Thanks for all of your wonderful veggie recipes!


That Hummus is delicious, and the green touch adds much! The photos and the plates shine very well! Greetings! LP

Los Panistas

First off, I love your images! And secondly, one of my favorite things about living in the Bay Area is that when guests visit I get to be a tourist. Your post has inspired me to just do it and not wait for guests! Thanks!!


I just whipped up the goo and ate it over quinoa and broccoli - Y to the UM! Does the Green Goo need to be refrigerated?


This was soooo good! everyone who tried it absolutely loved. The green goo was amazing with the hummus! It was pretty too!


Green goo on hummus - fusion cooking at its best! Actually, in Israel you'll sometimes find hummus served with Yemenite green goo made of cilantro, hot peppers, garlic and olive oil. We call it srug. It's great on toast, eggs, falafel and pita, too.

mitzimi @

May I confirm that the green goo is indeed as traditional as it gets? My grandparents, who never lived anywhere but there small village in Palestine, put the same thing (with the addition of lemon juice) on their hummus, ful (fava bean mash) and baba ghanouj. As a child I didn't like hummus very much, and ended up eating freshly baked bread with the 'green goo'. Just thinking about it makes my mouth water.


You had me at jalepenos. I'm waiting for the research to show that hummus is a carcinogen. How could it be this good? Aaron B

Aaron B

just made this tonight, and am very pleased with the result, despite the accident. I decided to use the same water in which the chickpeas were boiled - I wanted to save all of that liquid nutrition! Remembered only after the fact that the water had baking soda in it, but it doesn't seem to affect the taste. Perhaps there's a slight baking soda aftertaste, but still delicious. Between the baking soda and the garlic, I think we've got a good garbanzo-gas-fighting duo!


I also have Insalata's Mediterranean Table and find it a great adventure. My favorite is the "Spicy Greens," try them.

Laura parker

I love love love hummus and have become something of an expert hummus maker just from making so much. I always process mine for a long time... and I also add a nice dose of olive oil. The best way is to use the feed tube on your processor to slowly drizzle the olive oil in as slow as your patience will allow. It makes the fluffiest, lightest hummus ever. It's sorta the same idea behind making homemade mayo--let it whip the air into the oil slowly while the chickpeas in this become the stabilizer. The result is quite perfection!


I too must pledge my eternal devotion to Green Goo. I made it without the hummus and have so far used it on pizza, salad, spaghetti squash, and to make a fast, creamy guacamole. I highly recommend all of said applications.


wholey moley... your friend has invented chimichurri. No wait. some one did that a long time ago.

Hugh Morton

Made the green goo with my normal hummus recipe (I adore tahini) and thought it was great! I can imagine a number of other uses for the goo - with lemon it would make a nice salad dressing. Yum yum yum! This recipe would be great to take to a pot luck, as everyone will be curious about the green stuff :)


In India, we use baking soda when cooking chickpeas (Kabuli Chana) to speed up the cooking time. Most Indians also use a pressure cooker which speeds up the cooking time for chick peas to 20 min or so - after soaking them overnight in water to which a pinch of baking soda ("mitha" or sweet soda has been added. And it helps in digesting them too! Happy hummus eating to you all.


That looks and sounds beautiful... and I really love the idea of being a tourist in your own city! Beautiful photos...


I am a HUGE fan of this site and the recipes. I jump to making most of the new recipes as soon as possible. My only complaint on this hummus is the lack of flavor without the goo. I will most certainly be adding at least a clove of garlic, as per my normal recipe, but without a doubt, the green goo is going to be a new addition! Pure Genius!!!!


I'm bringing the appetizers or Easter dinner and have decided to bring your recipe for hummus with green goo, I'm substituting meyer lemon olive oil for plain olive oil in the green goo. I think it will be very good. [I bought an extra bag of garabanzos in case it doesn't!!!!

Elizabeth Brown

An Indian version of "green goo" uses a tablespoon of green chutney (one head of fresh cilantro, couple of cloves of garlic and couple of serrano chilies pureed to a paste) . Add chutney to the blender with the chickpeas together with the lemon juice and pinch of ground cumin; stir in olive oil. Tahini optional. I sometimes mash in 1/2 an avacado for extra flavor and nutrition. You can freeze the rest of the green chutney - and use in curries, soups, sauces etc.

Shabia Alimohamed

The hummus is to die for...added lots of garlic to it and changed the green goo slightly to incorporate green onions, cilantro and parm cheese. I find myself using it on everything.


Definitely going to have to try this for my sister's upcoming baby shower!


Hummus is always my friend. Love the green sauce, great kick. Wish I had San Fran to run away to once in a while :)


My 1 1/2 yr old loves hummus! I have been wanting to try hummus with different veggie swirls for him...this inspires me to do so soon. The green goo sounds yummy!!


I live near Insalata's and I often frequent there to get my hummus fix. They served it with pita bread and it is heavenly. Thanks for sharing the recipe.


What a recipe. Sounds really good. Like the look of that green goo. Magda

my little expat kitchen

I lived on Mt. Sutro for 4 years, on the "other" peak, and often went up to the tourist-y lookout for a quick blast of brisk fog. On the rare clear day there is nothing quite like it. I just had Greek hummus yesterday and wanted to make a fluffy version like the kind you get in restaurants, and I think the food processor method you describe might do the trick. Thanks.


I have the Insalata's cookbook and it is not only beautiful but filled with lots of good recipes. I have found lots of entertaining ideas and inspiration on the pages. Look for it!


Just finished cooking up a big batch of chick peas in the slow cooker yesterday and perfect timing as I was about to make hummus. I have never used baking soda in the cooking liquid before....what is the purpose of this?

Hadley fierlinger

Love the idea of the spicy drizzle on top--it reminded me a bit of chimichurri (without the acid)! I just made beet hummus over on my blog, and we're loving that version, too.

the foodie

I love chickpeas, especially in this form.

tobias cooks!

Wow. This is truly scrumptious looking. I recently ate (and wrote a post about) one of the most tasty falafels I have had, but it would definitely benefit from a big splodge of this hummus and green goo. Excellent stuff!

Twin Peaks is GORGEOUS on a clear day - just hang on tight to your hat - it was pretty windy when I was there... the hummus looks so good and easy! Would canned chickpeas work as a substitute?


I am always looking for a new way to use jalapenos. The goo is so simple that I know I'll use it a lot this summer when the jalapenos run wild! Thanks...

Rocky Mountain Woman

The green goo is good but I made mine with seasoned rice wine vinegar.


P.S. Another Morrocan food i haven't tried yet is Byezar, essentially hummas made with fava beans.


I just threw a vegan Morrocan party. One thing I made was a garbanzo bean tagine. I didn't alot enough time to peel the garbanzo beans which took me about an hour (I used 2 lb of dried beans.) Anyone know a quick/easy way to peel garbanzo beans? Rolling them between my palms in a bowl of cold water took FOREVER.


Yummus! This hummus kicks some serious booty! Because I'm a fan of any and all things green, I added some [OK, a lot of] cilantro along with the parsley for some even greener goo(dness). Thanks for continuing to make healthy eating so culinary-ly, gastronomic-ly, and aesthetically rewarding!


I've never heard of the baking soda method before. I do have to agree that hummus tastes much better when you boil up the dried beans instead of pureeing canned.

Small Kitch Cara

What a wonderful take on hummos!!! Hope to try this version soon.... I made a hummos with yogurt once - it was pretty good but I prefer the original version.


the green goo is so versatile! I've been planning on making your cucumber, tofu and avocado salad and so when I made it today I decided to work in the green goo too. I omitted the dill from the salad and used the green goo as a dressing. the subtle heat from the jalepeno that hits your taste buds at the end, so good!


Great recipe, chickpeas (and all legumes) are a staple in our house! Quick, no fail way, to make any beans without pre-soaking, including chickpeas, is to get a bean pot (think Goodwill) and add one up of chickpeas, 2 garlic cloves, a bay leaf, 1/4 onion with root in tact, and bay leaf. Place all in bean pot and fill within 3/4 of inch of of rim with boiling water. Place lid on. Bake in oven at 325 to 350 (depending on your oven) for about 1 hour (chickpeas can take 1.5 hours). Also be sure to save the bean stock after making any beans - its the best stock for soups and other sauces. Its heartier than a vegetable stock and adds a lot of dimension to soups! All this I learned from my mother-in-law!

Renee Martin

Baking soda... not a good idea at all in food.. sure, it adds volume, lightness & retains the orignal colour of food, but also damages the entire lot of B & C class vitamins, in addition to causing gastric disturbances in the stomach, not to mention bloating due to water retention! ( the same reason why people who eat too much baked stuff complain of feeling heavy and bloated / heartburn) it cannot be avoided in baked goods, but wherever possible, a good idea to avoid


I just bought my first bag of dried chickpeas and I can't wait to use them! Spicey goo made with jalapenos and olive oil also makes me happy. Though I would use cilantro, I think.


This looks REALLY good. I've recently tried to incorporate more vegetarian meals into my diet (or, fewer meat meals) and your site is a real inspiration. ps. I think I saw you at Ferry Plaza this morning! Were you carrying a very cute child at some point? Having read your blog for a loooong time (years!!) from Sydney, to fly in late last night, wake up jetlagged and bleary, go to FPFM and see Heidi Swanson almost instantly just about blew my freaking mind. ;) I was awestruck! HS: I wish you would have said hello! I was with my little nephew yesterday - we had an early morning stop at the FPFM :)


Made this as a starter for dinner with friends tonight, along with sourdough baked into breadsticks. It's an easy recipe, quick to prepare. I poured some green goo on top of the hummus and lightly swirled it in, and then served a smaller pot of just green goo alongside so we could dip into extra green goo if we wanted it. Despite the unlovely name, it was very successful. I couldn't get dried chickpeas today at Waitrose, my usual supermarket here in the UK - much to my surprise as they usually stock them. Used two cans of their own brand canned chickpeas (just cooked chickpeas and water) which gave me about 3 cups, so I scaled back the rest of the recipe accordingly. Thanks for a great recipe.

Cal Cakestall

There has been no post title as intriguing as this one - green goo ! Here in Seattle, there are also plenty of opportunities for residents to be tourists. Especially now that the markets are becoming a bit more flush. Thanks for sharing this!


This recipe sounds and looks great - but I'm confused about the amount of chickpeas: 1 lb of chickpeas is 822 g, and then later it says you need 1.5 pounds? Just don't want to screw up my ratios....Thanks! HS: Hi Katie, I cooked one pound of dried chickpeas. Then used 4 cups of those cooked chickpeas to make this hummus - when I weighed those chickpeas (now full of water, they weighed 1.5 lbs. Hope that makes sense. Simply put - use 4 cups of cooked chickpeas to make the hummus.

Katie Byrum

Cooking alone will destroy 25% of thiamin and the jury is still out on the baking soda. I am going to try hummus with and without baking soda, maybe just a pinch, not for "gas" effect, but for creaminess in texture of the beans. We eat so many legumes, lentils and whole grains that we no longer suffer any intestinal effects, that in combination with currently taking probiotics. I noticed a greater intestinal effect from the probiotics than from any beans. I just want to make some yummy hummus and would like the really creamy texture - the true reason behind that may be leaving it in the food processor for a longer period of time, i.e., the full 3 minutes. Will let you know how it turns out, along with some homemade pita bread and kale chips - it's "food experiment" weekend in our house!


In Israel, Hummus is one of our most common foods. The "green goo" is the usual sauce that restaurants serve with hummus, along with wedges of onion, and usually they also use baking soda. When making at home I preffer to avoid the baking soda, which damages tha B vitamin of the hummus.


OH yeah! My thoughts immediately went to the bag of dried garbanzo beans from 'Whole Foods' in my kitchen cupboard, I was just thinking of making hummus this weekend but I never thought of adding baking soda to them. thanks for the tip ! as for the idea of the green goo, can't wait to try it!


That's the yummiest looking green goo I've ever seen! ;) Love hummus! Dying to make a fresh batch. Yum Jenn

Jenn (

green goo sounds great. i wonder how it would be with a little sprinkle of lemon juice. btw i love that you decided to just go with "green goo" instead of something like "jalapeno parsely salsa" or "green chili relish" etc. etc.

nithya at hungrydesi

could'nt love it more. Have previously wondered if a sort of mint topping would enhance hummus . Got loads in the garden.


The green goo is like the cherry on top of a fantabulousicious hummus recipe


Living in the Middle East there is always delicious hummus available but never with this sort of variation so I often make my own. I was also perplexed by the baking soda dilemma as having tried it and found it revolutionised the texture, had the wind taken out of my sails by my Mother in law who said it stripped out all the goodness. What an informative comments thread - thanks to everyone who helped clarify. Now off to make some green goo!


I eat so much hummus, but have never tried it with "green goo" on top. can't wait!


As someone who always has a "hummus of the week" in the fridge -- I can attest that this was absolutely yummy. Although I always soak, this is the first time I added baking soda to my beans -- reading the thought behind it form one of the comments, I'm definitely going to try and make it a habit! Yum, stop me from opening that fridge door for the nth time!

A big thank you to all your commenters today for providing great learning moments in their posts! Your readers are so intelligent! I was always curious about the process of de-gasifying beans for the sensitive, and the Weston A. Price article recommended by Annie above is excellent. The gaseousness is created by large indigestible sugars (oligosaccharides) which are leached out of the beans by soaking in several changes of water for an appropriate length of time, and then rinsed well before cooking. Another reader mentioned that adding baking soda softens hard water, which I didn't know. Soaking beans in pH-balanced water degrades the phytase in beans, phytase being one of the phytates that hampers our ability to absorb the nutrients contained in legumes. And the readers who already add kombu to the cooking water, and use a pressure cooker are way ahead of us! All this instruction encourages me to attempt this delicious-looking hummus from dried beans. I tried to cook chick peas once from scratch years ago, and they never did soften. My mother, on the other hand, always soaked navy beans in warmed water with a little baking soda. Turns out mom was right! Thanks Heidi for providing such a valuable forum!

Primordial Soup

I made this for dinner with pita bread and it is WONDERFUL! The best part is the green goo!! I am going to put it on everything it's so good. I added a bit of fresh parm cheese to it and to the hummus I added some cayenne and red pepper flakes because I like things a little spicy. Make this you will not be disappointed!!


Heidi, I am an avid runner and was so very proud when I saw they quoted you on one of the current Runner's World magazine article!!!


Homemade chickpeas have bedevilled me for years -- even after four hours at a barely bubble, they are still tough and toothsome, never as good as canned. Which is just not right. I need to give this baking soda trick a go; thanks for the reminder. And what, praytell, is not to be loved in a topping of green goo? So rich with possibilities, that...


Wonderful article on cooking beans, with explanation of the use of baking soda (aids in the release of phytase) on the Weston Price website. Link to article. Thanks for the recipe - can't wait to try it!


This looks interesting, but the Hummus en Fuego was out-of-this-world. I'm going to stick to that one. The addition of walnuts gave such an interesting dimension to an ordinarily ho-hum dish.


i made the green goo and absolutely loved it!! it goes with everything :) being a real chilli addict its perfect coz i whip up a whole big jar full and slather it on anything and use it as a dip.i have a ulcerated esophagus and chilli is the only thing that brings relief. i kno its weird but was told by my doctor that chilli has some sort of healing properties,especially cayenne, it works for me!!


Prepared your coconut lentil soup - delicious. Thank you for your running comments about the world in which you live. Photographs make me wish I could visit the Bay!! Keep up the splendid work. See ya mate! Frank Adelaide South Australia


Why do you add the baking soda while cooking the chick peas?

Eileen Lee

This looks splendid, can't wait to try this

Radhika Vasanth

I haven't had good luck using baking soda with beans. In my experience it gives them an odd taste and also makes them mushy. But your recipe sounds delicious. I think there is some connection between beautiful places and wonderful food.


I LOVE your recipes! I've been craving hummus all week but we're out of dried chick peas and tahini. How can that be?! Off to the market asap for the necessary ingredients to try this yummy sounding combination. Thanks for always inspiring me!


Wow! This is fitting! I just made it and am so happily surprised with the fluffiness of the hummus. I used a red pepper in place of the jalapeno (since I didn't have one on hand) and cilantro instead of the parsley and really like the goo (mine is sort of yellowish but still pretty)!


Love the hummus recipe. It's such a great thing to have on hand for a nice, healthy snack! I absolutely love your blog - you're a real inspiration. Thanks :)


I forgot to say... the soaking water must be discarded. I'd been taught that some of the B vitamins were lost in doing so and had carefully cooked mine in it. I've changed over to draining it away and starting with fresh water for cooking. I notice I eat them more often when they don't hurt, so perhaps I'm making up for the vitamin loss.

Linda Sue

I keep a graph handy for bean soaking times and pH of soaking water needed to neutralize phytic acid found in all nuts, seeds, grains and beans. Phytic acid is reported to bind to minerals making them inabsorbable. It also causes its own portion of painful distress in the intestines. Pretty hard on humans. I tried to find the link to this graph. No luck. Brown, white and kidney beans 18-24 hrs 7.0 pH plain water; dried or split peas 10 hrs 7.0-7.5 pH; favas and lentils 10 hrs 4.0 and 5.0 pH respectively; black beans 18-24 hrs 5.5 pH. The last three suggest lemon, vinegar or whey added to the soaking water, the dried or split peas suggest a pinch of baking soda. I even soak my rolled oats the night before making oatmeal. My ulcer thanks me for it! Chick peas aren't listed on my graph, but maybe this is old wisdom handed down?

Linda Sue

I believe we're in a hummus trend - I've recently run across "Asparagus Hummus, Beet Hummus and now this in the last two days, just by chance. There's gonna be a HUMMUS HOEDOWN a'coming! I'll be adding this to my recipe binder, yes, I really do have one. :) @Laura - Trader Joe's always has it, some Indian grocers also sell it. Keep looking, it's a great product to experiment with (the hummus). My lastest was "Roasted Garlic w/Smoked Hot Paprika Hummus" and I used lime juice instead of lemons cause it's what I had on hand.

Foodie Fairy

TAHINI: I never buy tahini anymore. I buy sesame seeds, gently toast in a pan on the stove or in the oven, place in my food processor, spin until fine or sticky and use in your hummus. You need to use more seeds than premade tahini to get the right amount. I add another 1/3 of whatever the recipe calls for. You can use the same "dirty" processor for spinning the chick peas. garlic, & lemon juice. If you like black or green olives in in, spin them separately in same processor, so you have greater control of their size and don't turn them into paste!


A quick way to cook chick peas, but must be done ahead of time. Soak chickpeas over night or the requisite hours. Remove from liquid, (save to cook in) to a pizza pan or cookie sheet. Freeze. When frozen, remove and cook. I also put a 1&1/2 inch piece of kombu in the water to cook. The combination of freezing and kombu causes the chick peas to cook in a HALF AN HOUR, total!


I love hummus but have never made any because I can never find tahini. It doesn't seem to be available in my regular grocery stores. Any suggestions? Specialty stores or online maybe? Are there any substitutes?


Hummus is one of my very favorite things. This one looks especially wonderful -- and the green goo an added delight. Thanks!

Charles G Thompson

What a great hummus recipe! This is on my list to make for sure. xo K

Kristin (Cook, Bake and Nibble)

What a perfect description of the views from Twin Peaks! Do you have any suggestions for green garbanzos, by the way? They're showing up in the neighborhood markets around here, and I'd like to try them.

Mary Kate

Love the "green goo". I make a similar salsa verde that is good on just about anything--I hadn't thought of topping hummus with it, but now I think I must!

The Rowdy Chowgirl

The green goo recipe reminds me of chimichurri, which is absolutely divine, a perfect accompaniment to eggs, hummus, beans, you name it. The recipe we use comes from Steve Raicheln's Barbeque Bible - an entire bunch of parsley, 8 cloves of garlic...mmm, delicious!


WONDERFUL! I grew up and lived in Pleasanton off and on for about 20 + years ... and I've never been to the Twin Peaks. When my husband and I venture out from Indiana we will be sure to include this on our LIST of things to do. THEN, to top it off this hummus w/ green goo sounds divine! Thank you for the post, the pictures and the recipe. Happy Weekend!!

Ande B

Well, I am with the dissenter, bean expert Steve Sando on the baking soda, however I do use epazote for black beans. Matter of fact, I'm cooking up Rancho Gordo chickpeas right now for a hummus with my own 'green goo' made from cilantro. I whirl it right into the dip.


When I hear green goo, I can't help but think of Dr. Seuss's oobleck! I just cooked garbanzos for the first time--much softer than the canned version--lovely.


This looks great! I love the green goo idea, it really adds a nice dimension to the hummus. Thanks!

Reciprocity Foods

The baking-soda dialog I see here is both entertaining and thought provoking. I love beans, but have never used baking soda -- but now I'm intrigued! I appreciate that one person said it is not necessary if the dry beans are less than 2 years (that alone was very interesting as a comment). This implies that a function of the baking soda might be water absorption (and sometimes this, too, depends on the water supply's hardness/softness). But what about the other functions baking soda brings to cooking beans and the resulting dish? Does it really decrease the gaseous after-effects? Does it affect the flavor (positively or negatively)? Does it affect the nutritional result? Oh, so many questions. Very Interesting!


I have fallen in love with your blog and am following it religiously. I am not a vegetarian but since I have found your site I feel no need to eat meat. Keep up the good work. It is greatly appreciated.


Great post, Heidi! I love that you guys have an excuse to get out there and see things through new eyes. I have a little tourist list that I want to get to: Alcatraz, Twin Peaks, lunch on the waterfront...thing you just never do unless folks are in from out of town etc. We all need a little nudge every now and then :)

Megan Gordon

The baking soda actually softens the beans, and unless you are using a pressure cooker, if you do not add some baking soda, you will not get the desired creamy texture to the beans. Now, this weekend looks damp and cool - perfect for some homemade hummus and pita bread!


I've been cooking garbanzos in a pressure cooker. No presoaking required, 33 minutes at 15 pounds pressure, natural release [as opposed to cooling down with cold water]. Just remember to add a tablespoon of oil to prevent foam from clogging pressure release.


This looks delicious! I'm a big fan of green goo on almost every dish! Just last night I posted something similar with a riff on pesto. Big blob of green goo on top :) As a long-time SF resident, I agree that Twin Peaks is that kind of place that you can easily never visit. Took me 13 years to get there, embarrassingly enough. Wort the wait.

Blake @ Salt, Teak & Fog

This looks delicious! I'm a big fan of green goo on almost every dish! Just last night I posted something similar with a riff on pesto. Big blob of green goo on top :) As a long-time SF resident, I agree that Twin Peaks is that kind of place that you can easily never visit. Took me 13 years to get there, embarrassingly enough. Wort the wait.

Blake @ Salt, Teak & Fog

Mmmm. Looks good. I have these little pumpernickel slices that I could toast, or use as is. No parsley in the fridge, but I think I might substitute some garlic and cilantro for the parsley and jalapeno. I also use almond butter for the tahini, as I don't seem to find that as easily, and it's more expensive. Sweet potato fries also sound like a good dipper choice. Thanks Healthy Apple. Oh, I also like to add pickled jalapenos and cilantro to my hummus sometimes.


This sounds great! I love that it's called "green goo", too! I prefer the flavor of serrano to jalapeño peppers, so I think I'll try that in my goo, but otherwise this sound incredible! And thanks for making me all nostalgic for Twin Peaks.... many a trip was taken there when I was a freshman in college and had a photographer boyfriend. How could you not be inspired there?

Kimberly @ Poor Girl Eats Well

I too have used baking soda and it really speeds up the cooking process. But I have read that it depletes the body's uptake of minerals so stopped using it. I would love that not to be the case, let me know if you know better.


Thanks for the tip to visit Twin Peaks. We will be visiting your fair city for a long weekend this summer and we will check it out. Love the hummus!


I love hummus; this sounds delish,'s such a perfect dish for sandwiches, pitas, chips and toppings for burgers, patties and a delicious dip for sweet potato fries! Enjoy your weekend.

The Healthy Apple

I grew up in Danville, CA, and you can see Mt. Diablo, Danville's mountain, from Twin Peaks. I never fully understood the beauty and draw of SF until I traveled all over Europe, Israel, and Japan. Then I went back home and saw SF with new eyes. It remains one of my favorite cities in the world. I love seeing your posts and reminders of that beauty. Thank you. And what better way to share SF than with a hummus recipe? Hummus is also one of my favorite foods. Heidi, thank you again for bringing me back there, for reminding me of the little joys, the beauty in everything, and integrating it with yummy food.


How convenient we are having friends over tonight for a hummus 'party'! We make ours with equal parts chickpeas and edamame so it is already slightly green- this 'goo' on top will be GORGEOUS! I am also curious about the cilantro-for-parsley applications! Drizzled on top of Huevos Rancheros perhaps? Yet another reason to make hummus every week... :-)


I will be the voice of dissent re baking soda. If your beans are less than two years old, there's just no need for it and it adds a weird flavor. And beans, which are famous for being a back-burner leisure food now have to be closely watched because the beans can "turn" on a dime and turn to mush without your noticing. It's out of my skill set but apparently it adversely affects the nutrition as well, but I'd have to do research as to why. Fresh beans will aid digestion and cooking ease in a more pleasant manner! Save the soda for your quickbreads and muffins, say I!

Steve Sando

What a happy, cleaning-day routine you two have. I'm wondering what else we could do with the "green goo". Fish tacos perhaps?

Heather @ The Wisch List

Oh yes, I can never have too many versions of hummus. What an interesting idea to cook with chickpeas with baking soda...


Heidi, this is a wonderful idea. The green goo sounds similar in taste to 'green chutney' we maharashtrians often make as a spread for sandwiches. Oh by the way, I am desparately waiting for your first asparagus recipe of this season. XOXO, Gayatri


considering how much hummus we demolish in my house, one can never have too many recipes. especially when they involve green goo, which sounds delightful.

Sarah (Braise and Butter)

"Green goo" I like that. Whatever it's called I'm sure it's delicious with all those amazing ingredients. I love hummus and alway stry to experiment with it by adding new flavors.

Nisrine@Dinners and Dreams

I've always found it a time saver to put the dried chick peas into a crock pot and cook slowly for about three hours. A tablespoon or two of extra virgin olive oil, while you are pureeing the chick peas, also helps to make them fluffy. I think I'll go make hummus now! Thanks for the inspiration!


Baking soda? Now this i have to try. I've heard of people peeling their chickpeas but that sounds like torture to me :-)

Michelle @ Find Your Balance

This sounds delightful! I also love that it has green goo...


I can't tell you how much I really, really adore those photos of you and Wayne. Like, really, a lot. There so good. Speaking of good, sign me up for green goo.


Baking soda is also added when one is cooking dried beans in places where the water is 'hard' or filled with minerals, which makes dried beans difficult to soften during cooking. A pinch of bicarbonate of soda neutralizes the water and minimizes the cooking time. Thanks for the reminder to be a tourist in our own cities. I keep forgetting to do it, too!


Hummus is one of our major food groups around here. We'll definitely have to try the green goo as I'm always looking for things to jazz it up. One recent addition which really was awesome -- muffuletta olive salad.


Yum! Love those photos - they look like a throwback to another decade - gorgeous.

Belinda @zomppa

I'm off to the supermarked to buy the ingredients immediately - looks wonderful and the perfect weekend snack!


I really want to make my own hummus and what a great inspiration to get started!

Simply Life

yummyy.. looks perfect n delicious.. nice clicks too.. :)

Hari Chandana

Thanks for the tip about the baking soda, I will try that next time.

Christie {Honoring Health}

I really like the idea of being a tourist in my own area. You always end up overlooking what is just behind the corner. Actually my plan for Easter holidays is to explore my neibourhood! I moved six months ago and I did not have time to visit a thing yet. Thanks also for the hummus. It never ends up surprising me with its versatility.


Baking soda is typically added to beans to aid in digestion (and reduce the unwanted side effects). I do the same with black beans, which also helps with the discoloration. Is that the purpose here? Thanks for the reminder about Twin Peaks. It's been several years since I've been. A lovely vista indeed.

Andrea @ Fork Fingers Chopsticks

Your photos are so amazing. It's hard to decide if I look forward to your food or pictures more!!


What beautiful pictures. I grew up in the bay area and never ever went to the twin peaks and now am feeling very sad about that. On my next visit...

Melange a Trois

Nice, I love the photos at twin peaks!

Joe @ Eden Kitchen

Honestly, I didn't think I needed another hummus recipe either but I need this one. And the "green goo" has endless possibilities.


Yum, Heidi, this sounds great. Hoummus is such a great snack to have around - especially for teenagers who don't seem to notice that it is good for them!


Green goo? COOL! Can't wait to try.


What kid wouldn't like hummus with green goo? I'm imagining a cilantro version of the green goo...


Did you figure out what the baking soda did to the chickpeas? This sounds nice, but I can't imagine making hummus without cumin!


The green goo sounds very interesting, as does cooking garbanzo beans with baking soda. It has been ages since I've been to Twin Peaks, it always seemed so beautiful swept in fog.

Christine @ Fresh Local and Best

We had fun climbing up the side of twin peaks to get there, it was scary. Of all things, I was impressed with the bathroom up there. :) Love the title to this recipe!

Michelle @ H.E.R.

This hummus recipe looks amazing!! I always make sure to blend my hummus for longer than seems necessary. It makes such a difference!! I love the pictures!!


This sounds realy tasty. I JUST finished making some baba ganoush actually. That green goo might be good with it too!

Samantha Angela @ Bikini Birthday

cracking up.... I got 2 pounds of jerusalem artichokes yesterday in my farm box. I have been thinking all day about making hummus out of them.....:)


I love that you called it "Green Goo." I honestly didn't know what to expect when I clicked on the recipe. I can't wait to try it!

Estela @ Weekly Bite

I have chickpeas just waiting for me to get a big pot of water on the boil!


You had me at "green goo." This sounds lovely and I can't wait to try it on my eggs! I would never have thought of adding baking soda to my hummus, must try this too.


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