Macadamia 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 trick of processing the tahini and lemon juice first gives the base a pale, whipped texture before the herbs go in, resulting in that gorgeous deep green color and a consistency that's genuinely silky. Chickpeas and tahini do all the heavy lifting here, so there's no need for any tree nuts whatsoever — the richness comes entirely from pantry staples and good olive oil. Streaming in reserved chickpea liquid at the end is the move that takes it from decent to restaurant-worthy, lightening the whole thing without thinning out the flavor. Surrounded by crisp carrots, cucumber, celery, and sweet red bell pepper, it's as pretty on the table as it is satisfying to eat. Whether you're putting together a snack spread or bringing something to share, this one holds its own without any complicated sourcing or label-checking stress.
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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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