Artificial Food Coloring Free Vegan Green Goddess Hummus with Crunchy Vegetables
That vivid green color you see here comes entirely from a generous handful of fresh basil, parsley, chives, and tarragon — no dyes, no shortcuts, just real herbs doing their thing. For anyone navigating artificial food coloring concerns, store-bought dips and spreads can be a minefield of unnecessary additives, so making your own is genuinely the smartest move. The food processor does all the heavy lifting, blending chickpeas and tahini into something impossibly smooth and creamy before the herbs get worked in until the whole batch turns that gorgeous, uniform bright green. A splash of reserved chickpea liquid is the secret to getting the texture just right — light, silky, and slow to fall from a spoon. Served with crisp carrots, celery, cucumber, and red bell pepper, this is a full snack spread that looks like it came from a fancy café but is completely made from scratch. It's the kind of thing you'll want to set out at every gathering, knowing exactly what went into every bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!