Hummus with Fresh Vegetable Crudités
15min
5min
1
278
Chef's Note
For a smoother hummus, remove the skins from the chickpeas before blending. Simply pinch each chickpea gently between your fingers and the skin will slip right off. This takes a few extra minutes but results in a silkier texture.
Tags
Ingredients
1/2 cup canned chickpeas
1 tablespoon tahini
1 tablespoon fresh lemon juice
1 clove garlic
1 teaspoon extra virgin olive oil
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/4 teaspoon salt
1 tablespoon water
4 baby carrots
1/3 medium cucumber
1/4 medium red bell pepper
4 cherry tomatoes
1 stalk celery
Instructions
- 1
Drain and rinse 1/2 cup of canned chickpeas, reserving 1 tablespoon of the liquid for later use.
- 2
In a food processor, combine the chickpeas, 1 tablespoon tahini, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 teaspoon olive oil, 1/4 teaspoon ground cumin, and 1/4 teaspoon salt.
- 3
Process until smooth, about 1-2 minutes, stopping to scrape down the sides as needed.
- 4
Add 1 tablespoon of water or reserved chickpea liquid and process again until you reach your desired consistency.
- 5
Transfer the hummus to a small serving bowl and create a shallow well in the center with the back of a spoon.
- 6
Drizzle with a small amount of olive oil (already accounted for in ingredients) and sprinkle with 1/8 teaspoon paprika for garnish.
- 7
Wash all vegetables thoroughly and pat dry with a clean kitchen towel.
- 8
Cut 1/3 medium cucumber into sticks about 3 inches long and 1/2 inch thick.
- 9
Slice 1/4 medium red bell pepper into strips about 3 inches long and 1/2 inch wide.
- 10
Cut 1 celery stalk into 3-inch pieces.
- 11
Arrange the 4 baby carrots, cucumber sticks, bell pepper strips, 4 cherry tomatoes, and celery pieces on a plate alongside the hummus bowl.
- 12
Chill for at least 15 minutes before serving for best flavor.
Nutrition Information (per serving)
278
17g
31g
9g
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