This vibrant, herb-packed dip is everything a great hummus should be — silky, bright, and loaded with fresh flavor from a full cup of basil, parsley, chives, and tarragon all blended together. The green goddess twist takes a classic chickpea base somewhere genuinely exciting, and the color alone is enough to make people stop and ask what's in it. Every ingredient here is entirely plant-based, so there's no need to scrutinize labels or swap anything out — it just works as written. The trick to getting that ultra-smooth, creamy texture is processing the tahini and lemon juice first, then letting the chickpeas and their reserved liquid do the rest of the work. A generous drizzle of olive oil and a pinch of red pepper flakes on top make it look as good as it tastes. It serves six, which makes it perfect for a spread, a party snack, or a week's worth of lunches with whatever you have for dipping.
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Add the garlic, lemon juice, and tahini to the bowl of a food processor. Process for about 1 minute, until the mixture is pale and creamy.
Add the basil, parsley, chives, tarragon, olive oil, cumin, and salt. Process for 30 seconds, scraping down the sides with a rubber spatula, until the herbs are finely chopped and the mixture is uniformly green.
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