Classic Hummus with Fresh Veggies
Chickpeas blended with tahini, lemon juice, and garlic produce a smooth, well-seasoned dip that pairs naturally with raw vegetables like carrots, cucumbers, and bell pepper strips. The key to a lighter texture is blending the chickpeas while still warm and adding the liquid gradually. Ready in about 15 minutes with no cooking required beyond the chickpeas.
Ingredients
Hummus Mixture
- 2 cups cooked chickpeas preferably organic, rinsed and drained
- ¼ cup tahini quality matters; use a good brand
- 3 tablespoons fresh lemon juice from about 1 large lemon
- 2 tablespoons extra-virgin olive oil plus extra for drizzling
- 1 clove garlic peeled and minced
- 1 teaspoon ground cumin
- ½ teaspoon sea salt or to taste
- 2-4 tablespoons water as needed for desired consistency
Vegetable Platter
- 1 medium cucumber sliced into rounds
- 1 cup cherry tomatoes halved
- 2 medium carrots peeled and cut into sticks
- 1 medium bell pepper color of choice, sliced
Instructions
Make the Hummus:
- In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend on high until the mixture is smooth and creamy. Scrape down the sides as necessary.
- With the processor running, slowly add water, one tablespoon at a time, until the hummus reaches the desired consistency. Taste and adjust seasoning if needed, then transfer to a serving bowl.
Prepare the Vegetables:
- Arrange the cucumber, cherry tomatoes, carrot sticks, and bell pepper slices attractively on a large platter around the hummus bowl, creating a rainbow of colors.
Notes
To enhance the flavors, toast the cumin seeds before grinding. For a richer taste, use smoked paprika as a garnish just before serving.
Nutrition
Calories: 324kcalCarbohydrates: 34gProtein: 11gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 331mgPotassium: 641mgFiber: 9gSugar: 9gVitamin A: 6284IUVitamin C: 56mgCalcium: 92mgIron: 4mg
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