Vegetarian Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a great spread should be — creamy, bright, and loaded with fresh flavor from basil, parsley, tarragon, and chives all blended together into one gorgeous green swirl. The trick to getting that ultra-smooth, light texture is processing the tahini and lemon juice first until pale and creamy, then streaming in reserved chickpea liquid at the end — it's a small step that makes a huge difference. Every ingredient here is completely plant-based, so there's no need to swap or substitute a thing; it works beautifully as written. The colorful spread of carrots, celery, cucumber, and red bell pepper strips around the bowl makes it as stunning to look at as it is to eat. Whether you're setting it out for a crowd or just treating yourself to a better-than-store-bought snack situation, this one genuinely delivers. A final drizzle of good olive oil and a scatter of fresh chives pulls the whole thing together with minimal effort and maximum payoff.
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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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