Peanut Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a good spread should be — creamy, bright, and impossible to stop eating. A generous handful of fresh basil, parsley, chives, and tarragon gets blended right into the chickpea base, giving the hummus that stunning 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-silky texture before the chickpeas even hit the bowl, and streaming in a little reserved chickpea liquid at the end takes it from good to genuinely restaurant-worthy. Every ingredient here is straightforwardly plant-based and free from any nut-based oils or pastes — tahini is sesame, not peanut — so you can serve it confidently without scanning labels or worrying about hidden allergens. Arranged with crisp carrot sticks, cucumber spears, celery, and sweet red bell pepper strips, it doubles as a full snack spread that looks like you spent way more effort than you did. It's the kind of thing you bring to a party and people immediately ask for the recipe.
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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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