Classic Hummus with Vegetables (Printable)
Smooth chickpea dip served alongside fresh, crunchy vegetable sticks for a vibrant snack.
# What You Need:
→ Hummus
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tbsp tahini
03 - 2 tbsp extra virgin olive oil, plus extra for drizzling
04 - 2 tbsp freshly squeezed lemon juice (about 1 lemon)
05 - 1 small garlic clove, minced
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt, or to taste
08 - 2–3 tbsp cold water
→ Vegetable Sticks
09 - 2 medium carrots, peeled and cut into sticks
10 - 1 cucumber, cut into sticks
11 - 1 red bell pepper, cut into strips
12 - 1 yellow bell pepper, cut into strips
13 - 2 celery stalks, cut into sticks
# Directions:
01 - Place chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt into a food processor.
02 - Process ingredients until creamy, scraping down the sides as needed. Gradually add cold water, one tablespoon at a time, to reach a smooth consistency.
03 - Adjust seasoning with additional lemon juice, salt, or cumin according to preference.
04 - Transfer the hummus to a serving bowl, drizzle with olive oil, and optionally garnish with paprika or chopped parsley.
05 - Place assorted vegetable sticks on a platter around the hummus to serve immediately.
# Expert Tips:
01 -
- It comes together in 15 minutes, so you can stop pretending you'll meal prep and just make it when hunger strikes.
- Creamy, garlicky, and completely satisfying without feeling heavy or processed.
- It works as an appetizer, snack, lunch, or the thing you eat standing up at midnight while reading.
02 -
- If your hummus turns out grainy instead of creamy, you probably either didn't rinse the chickpeas well enough or your tahini is old and separated; start over with fresh ingredients.
- The cold water matters—it creates an emulsion that makes hummus light and fluffy instead of dense and heavy.
03 -
- Warm chickpeas blend smoother than cold ones, so let them sit out while you prep everything else, or rinse them with warm water before blending.
- A food processor makes hummus incomparably creamier than a blender; if you only have a blender, you might need more water and more patience.