This vibrant, herb-packed dip is everything a good spread should be — creamy, bright, and loaded with fresh flavor. A full cup of combined basil, parsley, chives, and tarragon gets blended right into the chickpea base, giving the hummus that signature green goddess color and a herby punch that store-bought versions simply can't match. The trick of processing the tahini and lemon juice first creates an incredibly silky foundation, and streaming in the reserved chickpea liquid at the end takes the texture from good to genuinely luxurious. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden animal products or unwanted additions sneaking in. The rainbow of crunchy carrots, celery, cucumber, and red bell pepper strips arranged around the bowl makes this as visually impressive as it is satisfying to eat. It works equally well as a party centerpiece, a weekday snack, or a light lunch alongside some warm pita. Once you see how easy it is to make hummus this good from scratch, the jarred stuff is going to have a hard time competing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Combine the tahini and lemon juice in the food processor and process for about 1 minute, until the mixture is pale and creamy.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
