Servings: 4 servings
Calories: 130kcal
Ingredients
- Veggie Sticks
- 2 large carrots washed and peeled
- 1 –2 stalks celery washed
- 1 –2 cucumbers washed (optional: partially peeled or leave skin on)
- 1 bell pepper red, yellow, or orange, seeded
- 1 cup broccoli florets optional
- Tiny pinch of salt and water for storage
- Classic Homemade Hummus
- makes about 1½ cups
- 1 can 15 oz / 425 g chickpeas (garbanzo beans), drained and rinsed
- ⅓ cup 80 g tahini (good quality)
- 2 –3 tbsp fresh lemon juice about ½–1 lemon
- 1 –2 cloves garlic peeled
- 2 –3 tbsp extra‑virgin olive oil
- 4 –6 tbsp cold water or a few ice cubes
- ½ tsp salt or to taste
- ½ tsp ground cumin optional
- Olive oil and paprika or sumac for garnish
Instructions
- Prepare the Veggie Sticks
- Wash and peel. Rinse all vegetables under cold running water. Peel the carrots completely. If you like, partially peel or peel cucumbers, depending on preference.
- Cut into sticks.
- Carrots: Cut into 3–4‑inch sticks, about finger‑width.
- Celery: Trim ends, then slice lengthwise into ribbons or thinner sticks.
- Cucumbers: Cut into 3–4‑inch spears or rectangular sticks.
- Bell peppers: Halve, remove seeds and membrane, then slice into thick strips.
- Broccoli: Cut florets into bite‑sized pieces; thicker stems can be peeled and sliced like carrot sticks.
- Store for crispness (meal prep option). Place carrot and celery sticks in a mason jar or airtight container and cover with cold water. Seal and refrigerate; change the water daily if keeping more than 24 hours. Keep other veggies (pepper, cucumber, broccoli) in separate dry containers.
- Make the Hummus
- Blend tahini and lemon. In a food processor, blend tahini and lemon juice with a pinch of salt for about 1 minute until the mixture thickens and becomes creamy — this step makes the hummus lighter and smoother.
- Add remaining ingredients. Add drained chickpeas, garlic, salt, cumin (if using), 2 tbsp olive oil, and 2–3 tbsp cold water. Blend until it starts to form a thick paste.
- Emulsify slowly. With the processor running, very slowly drizzle in the remaining olive oil and a bit more cold water (1–2 tbsp at a time). Continue blending 2–3 minutes until the hummus is ultra‑smooth and creamy. Add more water only if it looks too thick; it should still be fairly substantial for dipping.
- Taste and adjust. Scoop out a small spoonful to taste. Add more salt, lemon, cumin, or garlic as needed. Some people like a tiny drizzle of additional water for a softer texture.
- Garnish and chill. Spoon hummus into a shallow bowl. Create a shallow well in the center and drizzle with olive oil. Sprinkle lightly with paprika or sumac for color and flavor. Store covered in the fridge up to 5–7 days.
- Serve
- Assemble the platter. Arrange the veggie sticks in a circular or grid pattern around the bowl of hummus. Place broccoli florets between the sticks for color and texture.
- Serve fresh. If the veggies have been stored in water, shake off excess moisture before serving for best crunch. This snack is delicious right away; you can also serve it at a party or packed in containers for lunchboxes.
Notes
Homemade vs. store‑bought hummus:
Homemade is fresher, avoids preservatives, and lets you control salt and oil.
If you must use store‑bought, look for hummus with simple ingredients and lower sodium.
Texture tricks for the best hummus:
Use cold water or a few ice cubes while blending for a fluffier, smoother result.
Blend longer — 2–3 minutes total — for maximum creaminess.
For ultra‑silky hummus: boil canned chickpeas 15–20 minutes and peel them (removing skins) before blending.
If you like a milder garlic flavor, use only 1 clove or roast the garlic beforehand.
Nutrition
Serving: 1small bowl | Calories: 130kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Sodium: 250mg | Fiber: 5g | Sugar: 4g
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