Cinnamon Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a great spread should be — creamy, bright, and loaded with fresh flavor from basil, parsley, tarragon, and chives. The green goddess treatment transforms classic hummus into something genuinely showstopping, with a color so vivid it practically glows on the table. Blending the tahini and lemon juice first is the secret to that ultra-smooth, pale, and creamy base before the herbs and chickpeas even enter the picture. Streaming in reserved chickpea liquid at the end gives the final texture a light, almost whipped quality that store-bought versions rarely achieve. The whole spread is completely plant-based, relying on wholesome pantry staples and fresh produce with no hidden spice blends to worry about — what you see in the ingredient list is exactly what goes in. A rainbow of carrot sticks, cucumber spears, celery, and red bell pepper strips makes this as beautiful to look at as it is satisfying to eat. Whether you're hosting a crowd or just want something impressive for a weeknight snack, this one is hard to beat.
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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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