Cashew Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a green goddess should be — bright, creamy, and loaded with fresh flavor from basil, parsley, tarragon, and chives all blended into silky smooth chickpea hummus. The trick of whipping the tahini and lemon juice together first gives it an almost fluffy texture before the herbs and chickpeas even enter the picture, and streaming in reserved chickpea liquid at the end takes the creaminess to another level. Every ingredient here is whole and straightforward, so there's no need to scan labels or worry about hidden nut-based additives sneaking into your dip. The swirl of olive oil on top and the rainbow of carrot sticks, cucumber spears, celery, and red bell pepper strips around the bowl make it look like something you'd order at a trendy café — except you made it yourself. It's the kind of recipe that works equally well as a party centerpiece or a weeknight snack you eat standing over the kitchen counter, no judgment.
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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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