Artificial Flavors Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a great spread should be — creamy, bright, and loaded with fresh flavor from basil, parsley, tarragon, and chives. The green goddess color comes entirely from real ingredients, no dyes or flavor packets required, making it a genuinely clean option when you're trying to avoid anything artificial. Processing the tahini and lemon juice first is a small but smart step that gives the base a silky, pale creaminess before the herbs and chickpeas even enter the picture. Streaming in reserved chickpea liquid at the end is the trick that takes the texture from dense to luxuriously smooth without any additives. Surrounded by crisp carrots, cucumber, celery, and red bell pepper, this is a spread that looks stunning on a table and disappears fast. It's the kind of recipe that makes store-bought dips feel completely unnecessary once you've tasted how much fresher the real thing can be.
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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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