Coconut Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a great hummus should be — silky smooth, bright, and loaded with fresh flavor from basil, parsley, tarragon, and chives. The green goddess treatment turns a classic chickpea dip into something genuinely showstopping, with a color so vivid it looks almost too pretty to eat. Processing the tahini and lemon juice first is the secret to that ultra-creamy, pale base, and streaming in reserved chickpea liquid at the end gives the final texture a lightness that store-bought versions rarely achieve. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden coconut derivatives that can sneak into packaged dips and sauces. The rainbow of crunchy carrots, celery, cucumber, and red bell pepper around the bowl makes this as visually impressive as it is satisfying to snack on. It works equally well as a party centerpiece or a weeknight fridge staple you can dip into all week long.
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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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