Middle Eastern & North African · Snack · Lunch
Hummus with Vegetable Sticks
حمص بالطحينة (Hummus bi tahini)
Silky, garlicky chickpea and tahini dip with a bright squeeze of lemon, served with crunchy sticks of carrot, cucumber, pepper and celery. A fresh, filling snack that comes together in a blender.
- Prep
- 20 min
- Cook
- No cooking
- Total
- 20 min
- Serves
- 4
Calories come from: Carbs 46% · Fat 41% · Protein 13%
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Ingredients
For 4 servings- 1 can (400 g), about 1 1/2 cups drainedCanned chickpeas, drained and rinsed
- 2 tbsp30 gTahini
- 2 tbsp (about 1 lemon)30 gFresh lemon juice
- 1 cloveGarlic
- 1 tbsp14 gExtra virgin olive oil
- 3 tbsp45 gIce-cold water
- 1/2 tspGround cumin
- 1/2 tspSalt
- 1/4 tspSmoked or sweet paprika (optional)
- 2 medium120 gCarrots
- 1 medium200 gCucumber
- 1 medium120 gRed bell pepper
- 2 stalks80 gCelery
Steps
- 1
Drain the chickpeas in a sieve and rinse them under cold water.
- 2
Peel the garlic clove.
- 3
Put the tahini and lemon juice in a food processor and blend for 1 minute until thick and pale.
- 4
Add the garlic, cumin and salt and blend for 30 seconds.
- 5
Add the chickpeas and blend for 2 minutes, scraping down the sides once.
- 6
With the motor running, pour in the ice-cold water a spoonful at a time until the hummus is smooth and creamy.
- 7
Taste and adjust with a little more lemon juice or salt if needed.
- 8
Peel the carrots and cut them into sticks.
- 9
Cut the cucumber, red pepper and celery into sticks of a similar size.
- 10
Spoon the hummus into a bowl, make a swirl on top and drizzle with the olive oil.
- 11
Dust with paprika if using and serve with the vegetable sticks.
Swaps, storage and make-ahead
Swaps
- If you can't find tahini or need to avoid sesame, use 2 tbsp of a smooth sunflower seed butter instead for a similar creamy texture.
- Swap the lemon juice for fresh lime juice if that's what you have on hand.
- Use cooked dried chickpeas instead of canned, cooked until very soft, for a smoother, less salty dip.
- Trade the paprika for a pinch of sumac for a tangy, lemony finish.
Storage
Refrigerate leftover hummus in an airtight container within 2 hours and eat within 3 to 4 days; keep cut vegetable sticks separately in a sealed container with a damp paper towel for 2 to 3 days. Hummus can be frozen for up to a month and stirred well after thawing, though the texture may be slightly grainier.
Make ahead
Make the hummus up to 3 days ahead and keep it covered in the fridge, adding the olive oil and paprika just before serving. Cut the carrots, celery and pepper a day ahead, but slice the cucumber on the day so it stays crisp.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SesameCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (222 g) | Per 100 g | |
|---|---|---|
| Calories | 192 kcal | 86 kcal |
| Protein | 6.7 g | 3 g |
| Carbohydrates | 23.3 g | 10.5 g |
| of which sugars | 6.4 g | 2.9 g |
| Fiber | 6.6 g | 3 g |
| Fat | 9.3 g | 4.2 g |
| of which saturated | 1.2 g | 0.5 g |
| Sodium | 467 mg | 210 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
