Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a great appetizer should be — creamy, bright, and almost too pretty to eat. A generous handful of fresh basil, parsley, chives, and tarragon gets blended right into the chickpea base, turning the whole bowl a stunning shade of green that makes store-bought hummus look pretty sad by comparison. The trick of processing the tahini and lemon juice first creates an ultra-smooth, pale foundation, and streaming in reserved chickpea liquid at the end gives it that light, almost whipped texture you'd pay good money for at a restaurant. Every single ingredient here is completely plant-based — no dairy, no eggs, no hidden animal products to second-guess — so it works beautifully for anyone eating entirely from the plant kingdom. Surrounding the bowl with carrot sticks, celery, cucumber, and red bell pepper strips means the whole spread comes together in one shot, no extra prep needed. It serves six generously, making it a go-to for game days, dinner parties, or any gathering where you want to put something genuinely impressive on the table without spending hours in the kitchen.
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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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