Some days, I think about all the time I spend gardening, and I wonder how I manage to reap so few rewards (foodwise, that is). On the other hand, there are days like today, when I turn around and suddenly there are five or six herbs ripe for the picking. Those herbs–or really any herbs–can dress up this recipe for fresh herb and avocado hummus, adapted quite liberally from Bon Appétit’s Herby Avocado Hummus.
This is one of those “can’t go wrong” recipes. If you taste it and you don’t like it, just adjust a little more of this or that: more salt, more tahini, an extra squeeze of lemon. And when it comes to the herbs themselves, really anything goes.
I added the above herbs to make the herb garden and avocado hummus–about a half a cup in total. Here’s a bit more about each!
- Chives: An obvious garden choice for their easy-to-grow properties. A classic pair with lemon, they pack a verdant punch wherever they go.
- Tarragon: The new “it” herb on the Internet! It’s similar in flavor to anise, but the sweet undertone is a bit more complex. If eaten raw, it also has a mouth-numbing effect.
- Cilantro: The cilantro in the picture isn’t the usual flat, triangular leaf variety we expect. This frothy leaf is what cilantro becomes after it “bolts” or goes to seed. It’s still edible but quite a bit more pungent than the tender young leaves.
- Dill: One of my favorites! It has a classic, mustardy flavor with beautiful feather-duster fronds!
- Thyme: My plants are still a little small, so on days like today I snip the ends off every now and then to encourage branching.
- Watercress: This peppery herb puts the punch in pungent! It’s not as prolific here in the sub-tropics as it is up north, so these little sprigs were all I could manage in our temperate winter.
- Basil: This tender, sweet basil releases a tantalizing smell whenever I so much as touch the plant. I didn’t feel bad at all harvesting these tops–when a basil stalk has six pairs of leaves, it flowers. I like to say my basil habit is both delicious AND useful.
Of course, you could add any herb you want to, in whatever quantity you desire.
This recipe is similar to another dip I posted this year, lemony herb hummus. You might also want to try a few of these dips out:
An herb-filled dip for when you can’t decide between hummus and guacamole.
- 1/2 avocado
- 1 can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 5 tablespoons lemon juice
- 1 clove garlic
- 3/4 teaspoon kosher salt
- 2 tablespoons olive oil, plus more for topping
- 1/2–1 cup fresh herbs, roughly chopped*
- Put all ingredients in a food processor or blender.
- Blend until you reach your desired consistency. I like mine chunky, with herb pieces still visible.
- Serve topped with a drizzle of olive oil and a pinch of kosher salt.
I used 1/2 cup of mixed herbs: chives, tarragon, cilantro, dill, thyme, watercress, and basil. Parsley or mint would also work well. You may want a different combination of herbs, or just one herb.
Adapted from Bon Appétit’s recipe for herby avocado hummus.
Keywords: vegan, vegetarian, garden, herbs, dips, appetizer, mezze, hummus, guacamole, avocado, olive oil, mediterranean