BHA & BHT Free Vegan Green Goddess Hummus with Crunchy Vegetables
Fresh herbs are the real star here — basil, parsley, chives, and tarragon all go into the food processor to create a hummus that's vibrantly green, deeply aromatic, and nothing like the beige tub sitting in the back of your fridge. The technique of whipping the tahini with lemon juice first is a small step that makes a big difference, giving the final dip a light, almost fluffy texture that's genuinely hard to stop eating. Every ingredient is whole and recognizable, which is exactly what you want when you're avoiding synthetic preservatives like BHA and BHT that sneak into so many packaged dips and spreads. Making it from scratch means you control everything that goes into the bowl — no mystery additives, no label anxiety, just clean, real food. The rainbow of crunchy vegetables arranged around the bowl makes this as beautiful to look at as it is satisfying to eat, and it works just as well as a party centerpiece as it does a weeknight snack. It's fully plant-based too, so it fits a wide table without any compromise on flavor.
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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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