This vibrant, herb-packed dip is everything a great hummus should be — silky, bright, and loaded with fresh flavor from basil, parsley, tarragon, and chives all blended into a stunning shade of green. The trick to getting that ultra-creamy texture is processing the tahini and lemon juice first until pale and fluffy, then slowly streaming in reserved chickpea liquid at the end — no tree nuts, no shortcuts, just technique. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky almond-based thickeners that sometimes show up in store-bought versions. The rainbow of crunchy vegetables arranged around the bowl makes this as beautiful to look at as it is satisfying to eat. It works equally well as a party centerpiece, a weekday snack spread, or a light lunch alongside some crusty bread. The fresh herbs do all the heavy lifting, giving you that bold, garden-forward flavor without any added complexity.
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 →6 servings
Combine the tahini and lemon juice in the food processor and process for about 1 minute, until the mixture is pale and creamy.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
