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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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

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