Combine olive oil, lemon juice, parsley, tarragon, chives, garlic, salt, and about half of the drained chickpeas to a high speed blender or food processor and process for about 1 minute.
Scrape down the sides and add the remaining chickpeas and blend for 1-2 more minutes or until hummus is thick and creamy
If necessary add an additional 1-2 Tbsp. or water to the blender and process until it reaches your desired consistency.
Scrape the hummus into a small serving bowl, drizzle olive oil and sprinkle with additional chopped herbs to serve. Serve with veggies and/or whole grain pita chips.
Hummus can be stored in an airtight container in the fridge for up to one week.
