Mustard Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a good party spread should be — creamy, fresh, and almost too pretty to eat. A generous handful of basil, parsley, chives, and tarragon gets blended right into the chickpea base, giving the hummus that signature bright green color and a flavor that tastes like a garden in the best possible way. The trick of processing the tahini and lemon juice first creates an ultra-smooth, almost whipped texture before the chickpeas even hit the bowl, and streaming in reserved chickpea liquid at the end takes the creaminess to another level entirely. Store-bought dips and dressings can be a minefield when you're avoiding certain condiments and spice blends, but every single ingredient here is straightforward and easy to verify. The rainbow of carrot sticks, cucumber spears, celery, and red bell pepper strips arranged around the bowl makes this as visually stunning as it is satisfying to snack on. It works beautifully as an appetizer, a light lunch spread, or an easy weeknight snack that feels genuinely special.
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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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