Seed Oil Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant green dip is everything a great hummus should be — silky smooth, punchy with fresh herbs, and genuinely beautiful on the table. A generous handful of basil, parsley, chives, and tarragon gets blended right into the base, giving it that signature bright color and a flavor that tastes like a garden in the best possible way. The technique of whipping the tahini with lemon juice first is the secret to that ultra-creamy, almost fluffy texture before the chickpeas even enter the picture. Every ingredient here is whole and recognizable — extra-virgin olive oil does the heavy lifting in place of the refined, industrially processed oils that sneak into so many store-bought dips and dressings. Streaming in a little reserved chickpea liquid at the end keeps things light and luscious without needing anything artificial. Surrounded by crisp carrots, cucumber, celery, and sweet red pepper strips, this is a spread that works just as well as a party centerpiece as it does a weekday snack. Once you make hummus this way, the store-bought tubs are going to be very hard to go back to.
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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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