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Green Onion Hummus

Serves:

Prep Time:

Cook Time:

Ingredients & Benefits

1 can Chickpeas, drained
1½ cups Green Onions, chopped
1 Lemon, juiced
½ cup Tahini
Pink Himalayan Salt and Pepper to taste

(Optional: Extra green onions, diced, for garnish.)

Instructions

Blend
- In a blender or food processor, combine the drained chickpeas, chopped green onions, lemon juice, tahini, salt, and pepper.
Adjust Consistency
- Blend until smooth and creamy.
- If the mixture seems too thick, add a small amount of water or additional lemon juice.
Serve
- Transfer to a serving bowl and garnish with extra green onions if desired.
- Enjoy with homemade seed crackers, veggie sticks, or as a flavorful spread.

Chef’s Tips

For extra zest, add a small clove of garlic or a pinch of chili flakes.
Store leftovers in an airtight container in the fridge for up to one week.
If you find raw onion too strong, briefly sauté the green onions in a little oil before blending.

Doshas Pacifies

Kapha, Pitta, Vata

Best in:

Spring, Late-Spring, Summer

Gunas:

Warm

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Recipe Analysis from an Ayurvedic & Western perspective

By blending chickpeas (astringent, protein-rich) and the pungent green onions, this hummus stimulates digestion (Agni) without causing excessive heat for most doshas. Lemon juice adds a mild sour taste to boost metabolism, while tahini provides lubricating fats that can help soothe Vata’s dryness. Kapha types should enjoy smaller portions, as legumes and tahini can be heavier, yet the onion’s pungency offers a balancing effect. Overall, this Green Onion Hummus integrates sweet, sour, and pungent tastes to create a flavorful, easily digestible snack or appetizer.