Turkey Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a great party spread should be — creamy, bright, and loaded with fresh flavor from basil, parsley, tarragon, and chives all blended into silky chickpea hummus. The green goddess treatment transforms a classic dip into something genuinely stunning, with that swirl of deep emerald color and a drizzle of olive oil making it look like it came straight from a restaurant kitchen. Since every single ingredient here is plant-based, there's no need to scan labels or worry about hidden animal products sneaking into your spread. The trick to getting that ultra-smooth, cloud-like texture is processing the tahini and lemon juice first, then streaming in reserved chickpea liquid at the end — it's a small step that makes a huge difference. Surrounding the bowl with crisp carrots, cucumber, celery, and red bell pepper strips means the whole platter is ready to go without any extra prep stress. It works beautifully as an appetizer, a snack board centerpiece, or a light lunch alongside warm pita. Fresh, wholesome, and genuinely crowd-pleasing, this is the kind of recipe you'll come back to again and again.
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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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