Dairy 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. The green goddess treatment transforms classic hummus into something genuinely stunning, with that swirl of deep emerald color making it almost too pretty to dig into. Tahini and olive oil bring all the richness you could want, so there's no butter, cream, or cheese needed to make this feel indulgent. Processing the tahini and lemon juice first is a small but brilliant move — it creates a silky base that makes the final texture noticeably lighter and fluffier than your average store-bought tub. Streaming in the reserved chickpea liquid at the end gives you full control over consistency, so you can dial it in to exactly the creamy, spoonable texture you're after. The rainbow of carrot sticks, cucumber, celery, and red bell pepper strips around the bowl makes this just as satisfying to look at as it is to eat. Whether you're hosting a party or just want a seriously good snack situation, this one delivers.
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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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