Hummus and Veggie Sticks
15min
0min
4
323
Chef's Note
For the creamiest hummus, don't skip removing the chickpea skins! It takes a few extra minutes but makes a world of difference in texture. If packing for school, a small ice pack will keep everything fresh until snack time. The hummus will keep in the refrigerator for up to 5 days, so you can prepare it on the weekend for the week ahead.
Tags
Ingredients
2 15-oz cans, drained and rinsed chickpeas
1/3 cup tahini
3 cloves garlic
1/4 cup lemon juice
3 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon salt
2-4 tablespoons cold water
4 medium, peeled carrots
4 stalks celery
1 large cucumber
2 medium (red and yellow) bell peppers
Instructions
- 1
Drain and rinse 2 cans of chickpeas. For a smoother hummus, remove the skins by gently pinching each chickpea (optional but recommended).
- 2
In a food processor, combine the chickpeas, 1/3 cup tahini, 3 minced garlic cloves, 1/4 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, and 1 teaspoon salt.
- 3
Process for 3-4 minutes until smooth, stopping occasionally to scrape down the sides.
- 4
With the processor running, slowly add 2-4 tablespoons of cold water until you reach your desired consistency.
- 5
Taste and adjust seasonings if needed, adding more salt, lemon juice, or cumin according to preference.
- 6
Transfer the hummus to a serving bowl, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon paprika.
- 7
Wash all vegetables thoroughly. Peel the carrots and remove the ends from the celery.
- 8
Cut the carrots and celery into sticks about 3-4 inches long.
- 9
Slice the cucumber in half lengthwise, scoop out the seeds with a spoon, and cut into sticks.
- 10
Remove the cores and seeds from the bell peppers and slice into strips.
- 11
Arrange the vegetable sticks on a platter around the hummus bowl or divide into 4 portable containers for school snacks.
- 12
For school packing: divide hummus into 4 small containers (about 1/2 cup each) and pack alongside vegetable sticks in reusable containers.
Nutrition Information (per serving)
323
24g
32g
11g
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