Hummus with Carrot and Cucumber Sticks
10min
0min
4
205
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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. It takes a few extra minutes but results in an ultra-creamy dip!
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Ingredients
1 15-ounce can canned chickpeas
3 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 medium carrots
1 large cucumber
Instructions
- 1
Drain and rinse 1 15-ounce can of chickpeas, reserving 2 tablespoons of the liquid.
- 2
In a food processor, combine the drained chickpeas, 3 tablespoons tahini, 2 tablespoons lemon juice, 1 minced garlic clove, 2 tablespoons olive oil, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt.
- 3
Process until smooth, adding 1-2 tablespoons of the reserved chickpea liquid if needed to achieve desired consistency.
- 4
Taste and adjust seasonings if necessary.
- 5
Peel 3 medium carrots and cut into sticks about 3-4 inches long.
- 6
Wash 1 large cucumber, cut in half lengthwise, scoop out seeds with a spoon, and cut into sticks similar in size to the carrots.
- 7
Transfer the hummus to a serving bowl and arrange the vegetable sticks around it for dipping.
Nutrition Information (per serving)
205
7g
22g
12g
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