Chestnut 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 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 the reserved chickpea liquid at the end — it's a small step that makes a huge difference. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden tree nuts or worry about cross-contact from specialty products. The green goddess color alone is enough to make people stop and ask what's in it, and the answer is refreshingly simple. Arranged around a bowl of colorful carrot sticks, cucumber spears, celery, and red bell pepper strips, it doubles as a centerpiece that practically serves itself. Whether you're hosting a gathering or just want a satisfying snack situation ready in the fridge, this one delivers big on flavor without any fuss.
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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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