Brazil Nut Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a great hummus should be — silky smooth, punchy with lemon, and loaded with fresh garden flavor from basil, parsley, chives, and tarragon. The green goddess twist transforms a classic into something genuinely showstopping, with a bright color that makes it as beautiful on the table as it is delicious. Processing the tahini and lemon juice first is the secret to that ultra-creamy base, and streaming in the reserved chickpea liquid at the end gives it that light, almost whipped texture that store-bought versions never quite achieve. Every ingredient here is naturally plant-based and free from tree nuts, so there's no need to scrutinize labels or worry about what might be hiding in a pre-made version. The rainbow of crunchy vegetables arranged around the bowl — carrots, celery, cucumber, and red bell pepper — makes this feel like a full spread rather than just a dip. It's the kind of thing you bring to a gathering and watch disappear in twenty minutes, or keep in the fridge all week for a snack that actually feels satisfying.
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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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