Lemon Garlic Hummus with Veggie Sticks

Abdelaziz

Lemon Garlic Hummus with Veggie Sticks

Creamy homemade hummus with lemon and garlic, served with carrot and cucumber sticks. About 145 calories per serving.

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Prep Time 10

Total Time 10

Servings: 6 servings

Course: Snack

Cuisine: Mediterranean

Calories: 146

Ingredients Method Notes

Ingredients

1 can (15 oz / 425 g) chickpeas drained and rinsed, about 1 1/2 cups (240 g)
2 tablespoons tahini 30 g
3 tablespoons fresh lemon juice 45 ml
1 tablespoon extra-virgin olive oil 15 ml
1 small garlic clove peeled
1/2 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoons ice-cold water 45 ml, plus more as needed
6 medium carrots about 13 oz (366 g), cut into sticks
1/2 large cucumber about 5 oz (150 g), sliced
1 tablespoon chopped fresh parsley optional garnish

Method

Blend the tahini and lemon juice in a food processor for 1 minute, until thick and pale.
Add the olive oil, garlic, cumin and salt. Blend for 30 seconds and scrape down the bowl.
Add the chickpeas and blend for about 2 minutes. With the machine running, add the ice-cold water 1 tablespoon at a time until the hummus is smooth and creamy. Taste and add a pinch more salt or lemon juice if needed.
Cut the carrots and cucumber. Serve 1/4 cup (about 60 g) of hummus with 1 carrot cut into sticks and a few cucumber slices.

Notes

The recipe makes about 1 1/2 cups of hummus, enough for 6 servings of 1/4 cup. Measure the hummus rather than eating from the bowl, since tahini and olive oil add up quickly. Nutrition values are rough estimates calculated from standard ingredient values and will vary with brands.