Vegetable Sticks with Hummus
20min
10min
5
286
Chef's Note
For the smoothest hummus, don't skip removing the chickpea skins - it takes a few extra minutes but makes a significant difference in texture. If serving to kids, try cutting vegetables into fun shapes or arranging them in a rainbow pattern to make the healthy snack more appealing. The hummus can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
Tags
Ingredients
3 cans (15 oz each), drained and rinsed chickpeas
1/2 cup tahini
4 cloves garlic
1/4 cup lemon juice
1/4 cup olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/4 cup ice water
10 medium carrots
8 stalks celery
2 large cucumber
3 large (mixed colors) bell peppers
2 cups cherry tomatoes
2 cups snap peas
5 pieces, cut into triangles whole wheat pita bread
Instructions
- 1
Drain and rinse 3 cans of chickpeas. For extra smooth hummus, remove the skins by gently rubbing the chickpeas between your hands under running water.
- 2
In a food processor, combine the chickpeas, 1/2 cup tahini, 4 cloves of garlic, 1/4 cup lemon juice, 2 teaspoons ground cumin, and 1 teaspoon salt. Process until roughly combined, about 30 seconds.
- 3
With the food processor running, slowly drizzle in 1/4 cup olive oil and 1/4 cup ice water until the hummus is smooth and creamy, about 1-2 minutes.
- 4
Taste and adjust seasonings if needed. Transfer the hummus to a serving bowl and create a shallow well in the center with the back of a spoon.
- 5
Sprinkle 1 teaspoon smoked paprika over the hummus, focusing on the well in the center for presentation.
- 6
Preheat oven to 350°F (175°C). Cut 5 whole wheat pita breads into triangles and arrange on a baking sheet. Bake for 8-10 minutes until crisp and lightly golden.
- 7
While the pita is baking, wash and prepare the vegetables: peel 10 carrots and cut into sticks; clean and cut 8 celery stalks into sticks; peel and slice 2 cucumbers into sticks; remove seeds from 3 bell peppers and cut into strips; wash 2 cups cherry tomatoes; and trim 2 cups snap peas.
- 8
Arrange the vegetable sticks and pita triangles on a large serving platter around the bowl of hummus.
- 9
For individual servings, divide the hummus equally into 5 small bowls (about 1/2 cup each) and arrange an equal portion of vegetables and pita triangles on 5 plates.
Nutrition Information (per serving)
286
24g
28g
9g
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