Hummus With Carrots & Cucumber
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel the chickpeas after cooking for an ultra-smooth, velvety hummus texture.
- 2Whip the tahini with lemon juice first to lighten and fluff the hummus base.
- 3Use ice-cold water while blending to aerate the hummus and keep it creamy.
- 4Cook chickpeas until very soft—they should squish easily between fingers.
- 5Reserve some chickpea cooking liquid to thin the hummus if it becomes too thick.
- 6Let the finished hummus rest 5 minutes before serving so flavors meld.
Adapt it for your goals.
Roasted Red Pepper Hummus
Blend in 1 roasted red pepper with the chickpeas for a sweet, smoky twist that adds color and a subtle tang.
Spicy Cumin HummusSpicy Cumin Hummus
Add 1/2 teaspoon ground cumin and a small pinch of cayenne pepper with the tahini for a warm, earthy heat.
Herb & Lemon ZestHerb & Lemon Zest
Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest after blending for a bright, herbaceous finish.
No Tahini HummusNo-Tahini Hummus
Replace tahini with 2 tablespoons Greek yogurt or silken tofu for a lighter, tangy alternative that lowers fat content.
Beet HummusBeet Hummus
Blend in one small cooked beet for a vibrant pink hummus with an earthy sweetness that pairs beautifully with cucumber.
Why this is on our healthy list.
Rich in Plant Protein
Chickpeas provide a hearty dose of plant-based protein, making this hummus a satisfying snack that supports muscle maintenance.
High in Dietary Fiber
Both chickpeas and fresh vegetables offer soluble and insoluble fiber, aiding digestion and promoting satiety.
Heart-Healthy Fats
Tahini and olive oil contribute unsaturated fats that help maintain healthy cholesterol levels.
Packed with Vitamins A and C
Carrots deliver beta-carotene (vitamin A) for eye health, while lemon juice adds a boost of immune-supporting vitamin C.
Frequently asked questions
Yes, drain and rinse two 15-oz cans. Simmer in water for 20 minutes to soften, then proceed. You may skip the peeling step.
