MSG Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is a serious upgrade from anything you'd pull off a grocery store shelf — and it's completely free from added glutamates, flavor enhancers, or anything artificial. The secret to its stunning green color is a generous blend of fresh basil, parsley, chives, and tarragon, all blitzed together with creamy tahini and bright lemon juice until silky smooth. Processing the tahini and lemon juice first gives the base a pale, whipped texture, and streaming in reserved chickpea liquid at the end takes the consistency from good to genuinely luxurious. Every single ingredient is whole and recognizable, which means you know exactly what you're eating — no label-reading required. Surrounded by crisp carrots, cucumber, celery, and sweet red bell pepper, it's as beautiful on the table as it is satisfying to eat. Whether you're serving it as a party centerpiece or a weeknight snack, this is the kind of recipe that makes people ask for it again before the bowl is even empty.
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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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