Creamy Hummus with Crisp Veg Sticks
Silky, garlicky hummus made from soaked chickpeas and lemon, served with a rainbow of crunchy, raw vegetable sticks. A fresh, protein-packed snack with bold Mediterranean flair and a north Indian twist.
30 min 2 servingsEasy
Ingredients
2 servingsContains: sesame
Flavor profile
Spice
Richness
Method
- 1Rinse 200 g chickpeas under cold water, then soak in 500 ml water for 4 hours or overnight.
- 2Drain soaked chickpeas and transfer to a pot with 400 ml fresh water. Bring to a boil, then simmer for 20 minutes until tender.
- 3Remove from heat, drain chickpeas, reserving 2 tbsp of the cooking liquid. Let cool slightly.
- 4In a blender, combine the cooked chickpeas, 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp cumin powder, and 1/2 tsp salt.
- 5Blend on high for 2–3 minutes, adding reserved cooking liquid 1 tbsp at a time until smooth and creamy.
- 6Taste and adjust seasoning—add more lemon juice or salt to_taste.
- 7Slice 1 medium carrot, 1 small cucumber, 1 bell pepper, and 1 small radish into 10 cm long sticks, 1 cm thick.
- 8Serve hummus in a bowl with veg sticks arranged around the edges for dipping.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Creamy Hummus with Crisp Veg Sticks is gluten free, veg, vegan.
Creamy Hummus with Crisp Veg Sticks contains sesame. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
