Anti Inflammatory Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is the kind of thing that makes a vegetable platter genuinely exciting. A generous handful of fresh basil, parsley, chives, and tarragon gets blended right into the chickpea base, turning the whole bowl a stunning, vivid green that looks as good as it tastes. Each of those herbs brings its own anti-inflammatory compounds to the table, and they're working alongside extra-virgin olive oil and tahini — two ingredients well-regarded for their healthy fats and inflammation-fighting properties. The technique of whipping the tahini with lemon juice first is what gives the hummus that unusually light, silky texture before the chickpeas even enter the picture. Streaming in reserved chickpea liquid at the end keeps everything creamy without any dairy or additives you'd have to second-guess. Served with crisp carrots, celery, cucumber, and red bell pepper, you get a full spread of colorful, nutrient-dense vegetables that make this feel like a complete snack rather than just a condiment. It's the kind of recipe that earns a permanent spot in your weekly rotation.
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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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