Hummus With Carrots & Cucumber

Name: Hummus With Carrots & Cucumber
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 1 cup chickpeas (dried, soaked overnight and drained); 0.25 cup tahini (well-stirred); 3 tbsp lemon juice (freshly squeezed); 1 pcs garlic (small clove, roughly chopped); 1 pinch salt; 3 tbsp ice water (cold); 2 tbsp olive oil (for drizzling); 1 pinch paprika (for garnish); 2 pcs carrot (medium, peeled and cut into sticks); 1 pcs cucumber (medium, sliced into half-moons)

RATING

4.6/5(98)

TASTE SCORE

8/10

Velvety smooth chickpea hummus whipped with tahini, lemon, and garlic, served with a colorful side of crisp carrot sticks and cool cucumber slices. A fresh, vibrant Middle Eastern platter that works beautifully as a snack or a light lunch.

PREP

10m

COOK

10m

SERVES

1 CUP

368 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak the chickpeas overnight.
Place the dried chickpeas in a large bowl and cover with plenty of water. Let soak for at least 8 hours or overnight. Drain before cooking.
pressure cook · ~15 min
Cook the chickpeas until very tender.
Add the soaked chickpeas to a pressure cooker with enough water to cover by 2 inches. Cook for 15 minutes on medium heat. Let pressure release naturally. The chickpeas should mash easily between your fingers.
TIPOvercook the chickpeas slightly — softer chickpeas make the creamiest hummus.
prep
Peel the chickpeas for extra smoothness.
Drain the cooked chickpeas and reserve the cooking liquid. Rub the chickpeas between your palms in a bowl of water to loosen the skins. Skim off the floating skins and discard. This step is optional but yields a silkier texture.
mix · ~1 min
Blend tahini, lemon juice, and garlic.
In a food processor, combine tahini, lemon juice, garlic, and salt. Blend for 1 minute until the mixture is pale and thick. Scrape down the sides with a spatula.
TIPWhipping the tahini with lemon juice first gives the hummus a lighter, fluffier body.
mix · ~3 min
Add chickpeas and blend until smooth.
Add the peeled chickpeas to the food processor. Blend for 2-3 minutes, streaming in the ice water through the feed tube. Scrape the bowl halfway through. The hummus should be creamy and pourable.
TIPIce water makes the hummus colder and fluffier.
prep
Cut the carrots and cucumber.
Peel the carrots and cut into matchstick-sized sticks. Slice the cucumber into half-moon rounds.
assemble
Plate the hummus and fresh vegetables.
Spread the hummus in a shallow bowl, creating a well in the center with the back of a spoon. Drizzle with olive oil and sprinkle with paprika. Arrange the carrot sticks and cucumber slices around the plate.
serve · ~5 min
Serve at room temperature.
Let the hummus sit for 5 minutes so the flavors meld. Serve with the fresh carrots and cucumber on the side for dipping.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Peel the chickpeas after cooking for an ultra-smooth, velvety hummus texture.
2
Whip the tahini with lemon juice first to lighten and fluff the hummus base.
3
Use ice-cold water while blending to aerate the hummus and keep it creamy.
4
Cook chickpeas until very soft—they should squish easily between fingers.
5
Reserve some chickpea cooking liquid to thin the hummus if it becomes too thick.
6
Let the finished hummus rest 5 minutes before serving so flavors meld.

RECIPE VARIATIONS