Lupin Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a good 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 showstopping, with a color so vivid it practically glows on the table. Chickpeas and tahini form the silky base, while a splash of reserved chickpea liquid gets streamed in to achieve that perfectly light, spoonable texture. For anyone navigating lupin sensitivities, this recipe is naturally safe — no lupin flour, lupin seeds, or legume blends that sometimes sneak into store-bought dips and processed spreads. Every ingredient here is straightforward and easy to verify, so you can blend with confidence. The rainbow of crunchy carrots, celery, cucumber, and red bell pepper strips makes this as satisfying to look at as it is to eat. Whether you're setting it out for a crowd or just treating yourself to an elevated snack, this one is hard to resist.
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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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