Lactose 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 all blended together into a stunning green swirl. The trick of processing the tahini and lemon juice first creates an incredibly silky base before the chickpeas even enter the picture, and streaming in reserved chickpea liquid at the end gives the whole thing a light, airy texture that store-bought hummus simply can't match. Every ingredient here is naturally free of dairy, so there's no swapping or substituting required — it just works, beautifully. A generous drizzle of olive oil and a scatter of fresh chives on top make it look like something you'd order at a trendy restaurant, but it comes together in a single food processor bowl. The rainbow of crunchy vegetables arranged around the bowl — carrots, celery, cucumber, and red bell pepper — means you've got a complete, satisfying snack or appetizer ready to go the moment it hits the table. It's the kind of dish that disappears fast at gatherings, and nobody ever asks whether it fits their diet because they're too busy going back for another scoop.
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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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