Walnut Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a great spread should be — silky smooth, boldly flavored, and genuinely beautiful on the table. A generous handful of fresh basil, parsley, chives, and tarragon gives the hummus that signature bright green color and a layered, garden-fresh flavor that store-bought versions simply can't touch. The technique of whipping the tahini with lemon juice first is the secret to getting that ultra-creamy, almost fluffy texture before the chickpeas even enter the picture. Streaming in reserved chickpea liquid at the end keeps things light without adding any dairy or unnecessary extras — just clean, plant-based ingredients all the way through. Served with crisp carrots, celery, cucumber, and sweet red bell pepper strips, it becomes a full snack or appetizer spread that looks like it took serious effort. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of walnuts and relies on tahini — made from sesame seeds — for its rich, nutty depth, so there's no guesswork involved. It's the kind of dish that disappears fast at a party, but honestly, it's just as good eaten straight from the bowl with a stack of veggie sticks on a quiet afternoon.
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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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