Beef Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything you want in a crowd-pleasing appetizer — creamy, bright, and loaded with fresh flavor from basil, parsley, tarragon, and chives all blended together into a stunning green swirl. The trick to getting that ultra-smooth, light texture is processing the tahini and lemon juice first until pale and creamy, then streaming in reserved chickpea liquid at the end — a small step that makes a huge difference. Chickpeas and tahini form a protein-rich, satisfying base that keeps this completely plant-based without sacrificing any of the richness you'd expect from a restaurant-quality dip. The green goddess herb blend does serious heavy lifting here, giving every bite a fresh, almost grassy brightness that plain hummus just can't touch. Arranged alongside crisp carrots, celery, cucumber, and red bell pepper strips, it's as beautiful on the table as it is easy to pull together. Whether you're feeding a crowd or just snacking through the week, this is the kind of recipe that makes raw vegetables genuinely exciting.
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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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