Carrageenan Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant green dip is everything you want in a crowd-pleasing appetizer — creamy, herbaceous, and loaded with fresh flavor from basil, parsley, tarragon, and chives all blended together into one gorgeous bowl. The trick to getting that ultra-smooth, light texture is streaming in reserved chickpea liquid while the food processor runs, which lifts the whole thing into something noticeably silkier than your average store-bought tub. Speaking of store-bought, many commercial hummus and dip products sneak in carrageenan as a stabilizer or texture enhancer, so making your own from scratch is the cleanest way to know exactly what you're eating. Every ingredient here — chickpeas, tahini, lemon, olive oil, fresh herbs — is naturally free of that additive without any substitutions required. The rainbow of crunchy carrots, celery, cucumber, and red bell pepper alongside the dip makes it a complete snack or starter that looks stunning on a table. It's the kind of recipe that genuinely impresses people while being straightforward enough to pull together on a weeknight.
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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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