Xanthan Gum Free Vegan Green Goddess Hummus with Crunchy Vegetables
This vibrant, herb-packed dip is everything a green goddess should be — bright, creamy, and loaded with fresh flavor from basil, parsley, chives, and tarragon all blended together into one stunning bowl. The trick of processing the tahini and lemon juice first gives the base a pale, whipped creaminess before the herbs even hit the machine, and streaming in reserved chickpea liquid at the end takes the texture to a whole new level of silky smoothness. Every single ingredient here is naturally free from thickeners and stabilizers, so there's nothing hidden to worry about — just whole, clean foods doing exactly what they're supposed to do. The vivid green color alone is enough to make people crowd around the table before you've even set out the vegetables. Crisp carrot sticks, cool cucumber, sweet red bell pepper, and celery are the perfect vehicles for scooping up every last bit. A final drizzle of good olive oil and a scatter of fresh chives make it look like something you'd order at a trendy restaurant, but it comes together entirely in a food processor with minimal effort. Whether you're serving it as a party appetizer or a weekday snack, this is the kind of recipe that quietly becomes a household staple.
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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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