High Fructose Corn Syrup 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 stunning, with a color so vivid it practically glows on the table. Every ingredient here is whole and real: chickpeas, tahini, lemon juice, olive oil, and a generous handful of fresh herbs — nothing processed, nothing sweetened, nothing that sneaks in unwanted additives. That matters more than you might think, since store-bought dips and spreads are notorious for containing sweeteners that have no business being in a savory dish. Processing the tahini and lemon juice first is a small but brilliant trick that gives the base an airy, almost whipped texture before the chickpeas even enter the picture. The reserved chickpea liquid gets streamed in gradually to dial in exactly the consistency you want — silky and light, not dense or pasty. Paired with crisp carrots, celery, cucumber, and red bell pepper, this is a snack or starter that feels indulgent while staying completely clean.
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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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