Ginger 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 swirled bowl and rainbow of crunchy vegetables making it almost too pretty to dig into. Processing the tahini and lemon juice first is a small but brilliant move that gives the base an unusually light, whipped texture before the chickpeas even enter the picture. Streaming in reserved chickpea liquid at the end takes the creaminess to another level without adding any dairy or unnecessary ingredients. For anyone navigating a sensitivity to a certain spicy root, this recipe is a natural fit — every ingredient is straightforward, and there's no need to swap or substitute a single thing. It's entirely plant-based, built from pantry staples and fresh produce, and comes together in one food processor with minimal cleanup. Serve it at a party, a weeknight snack spread, or meal-prep it for the week — it holds up beautifully and tastes even better the next day.
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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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