Low Sugar Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a snack spread should be — creamy, fresh, and almost too pretty to eat. Four different fresh herbs (basil, parsley, chives, and tarragon) get blended right into the chickpea base, giving the hummus that signature bright green color and a flavor that's genuinely layered and complex. The trick of processing the tahini and lemon juice first before adding anything else is what makes the texture so impossibly silky, and streaming in a little of the reserved chickpea liquid at the end takes it over the top. Every single ingredient here is naturally free of added sugar — no sneaky sweeteners, no store-bought shortcuts that might hide unwanted additions on the label. The rainbow of crunchy vegetables arranged around the bowl makes this feel like a centerpiece rather than just a side, and it's the kind of dish that disappears fast at any gathering. Whether you're meal-prepping for the week or setting out an appetizer for company, this one earns its place on the table every time.
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Learn more →Ingredients
6 servings
For the hummus
- 2 cans (15 oz each) chickpeas, drained, liquid reserved
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 garlic clove, roughly chopped
- ½ cup fresh basil leaves, loosely packed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- ¼ cup fresh chives, roughly chopped
- 2 tbsp fresh tarragon leaves
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- ½ tsp salt, plus more to taste
- ¼ tsp ground black pepper
For serving
- 2 medium carrots, cut into sticks
- 2 medium celery stalks, cut into sticks
- 1 medium english cucumber, sliced into rounds or spears
- 1 medium red bell pepper, sliced into strips
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Combine the tahini and lemon juice in the food processor and process for about 1 minute, until the mixture is pale and creamy.
- 2
Add the garlic, basil, parsley, chives, tarragon, olive oil, salt, and pepper to the food processor. Process for 1 minute, scraping down the sides as needed, until the herbs are fully broken down and the mixture is a uniform bright green.
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