Oats 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 all blended together into a stunning green swirl. The trick of processing the tahini and lemon juice first gives the base a pale, whipped creaminess before the chickpeas even enter the picture, and streaming in reserved chickpea liquid at the end takes the texture to a whole new level of silky smoothness. Every single ingredient here is naturally free from oats and oat derivatives, so there's no label-scanning or substitution stress involved — just wholesome, plant-based cooking from start to finish. The rainbow of crunchy vegetables arranged around the bowl makes this as gorgeous to look at as it is satisfying to eat, and the contrast of cool, crisp carrots, cucumber, and bell pepper against the lush, garlicky dip is genuinely addictive. It works beautifully as a party centerpiece, an afternoon snack, or a light lunch alongside some good bread. The fresh herb combination is bold enough to feel special but approachable enough that even picky eaters tend to go back for more.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!