Pescatarian Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is the kind of thing that disappears fast at any gathering — a swirl of bright green hummus surrounded by crisp, colorful vegetables that practically beg to be dunked. The secret to its silky texture is a simple food processor technique: whipping the tahini and lemon juice together first until pale and creamy, then building in layers of fresh basil, parsley, chives, and tarragon before the chickpeas ever hit the bowl. Streaming in reserved chickpea liquid at the end gives it that light, almost airy consistency you rarely get from store-bought versions. Every ingredient here is completely plant-based, so it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. The rainbow of carrots, cucumber, celery, and red bell pepper alongside isn't just for looks — it adds satisfying crunch and turns this into a genuinely filling snack or starter. A final drizzle of good olive oil and a scatter of fresh chives make it look like something from a restaurant spread, even though the whole thing comes together in one machine. Whether you're hosting or just meal-prepping for the week, this is the kind of recipe that earns a permanent spot in your rotation.
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!