Eosinophilic Esophagitis Friendly Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is the kind of thing that disappears fast at any table — a silky, bright green hummus surrounded by a rainbow of crisp, fresh vegetables. The base comes together in a food processor, where tahini and lemon juice get whipped into something pale and creamy before a generous handful of basil, parsley, chives, and tarragon turns the whole thing a stunning garden green. Streaming in reserved chickpea liquid at the end is the trick that gives it that light, almost cloud-like texture you don't always get from store-bought versions. For anyone managing eosinophilic esophagitis, finding a satisfying dip that avoids common trigger ingredients can feel like a real challenge — this one leans on whole, simple plant-based ingredients with no dairy, no wheat, and no eggs in sight. The crunchy carrot sticks, celery, cucumber, and red bell pepper strips alongside make it a complete snack or starter that's easy to eat and genuinely exciting to look at. A final drizzle of olive oil and a scatter of fresh chives pull the whole presentation together beautifully.
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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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