Hummus with Crudités and Crackers

Name: Hummus with Crudités and Crackers
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup dried chickpeas (soaked overnight, drained); 3 tbsp tahini (well stirred); 2 tbsp lemon juice (freshly squeezed); 1 pcs garlic (clove, roughly chopped); 0.5 tsp salt; 0.5 tsp cumin powder; 2 pcs ice cubes (for blending); 1 tbsp olive oil (for drizzling); 1 pinch smoked paprika (for garnish); 2 pcs carrot (medium, peeled and cut into sticks); 1 pcs cucumber (medium, cut into sticks); 1 pcs bell pepper (large, red, seeded and sliced); 3 pcs celery (stalks, cut into sticks); 120 g crackers (plain or whole wheat); 3 tbsp water (for blending, as needed)

RATING

0.0/5

TASTE SCORE

9/10

A creamy, smooth chickpea hummus with a hint of tahini and lemon, served alongside a colorful array of fresh crunchy vegetables and crisp crackers. This versatile platter works as an appetizer, a light lunch, or a healthy snack that comes together in minutes. The hummus is whipped until silky, while the crudités and crackers make every scoop satisfying.

PREP

15m

COOK

SERVES

1 CUP

437 cal

SERVINGS

METHOD · 6 STEPS

prep · ~60 min
Cook the chickpeas.
1.Drain the soaked chickpeas and rinse well.
2.Place in a pot, cover with fresh water, and bring to a boil over high heat.
3.Reduce heat to medium and simmer until very tender, about 45 to 60 minutes.
4.Drain, reserving a few tablespoons of the cooking liquid, and let cool slightly.
TIPOvercook the chickpeas slightly — they should mash easily between your fingers for the smoothest hummus.
mix · ~1 min
Blend the tahini and lemon juice.
1.Add tahini and lemon juice to the food processor.
2.Blend until the mixture is pale and thick, about 1 minute.
3.Scrape down the sides of the bowl with a spatula.
mix · ~1 min
Add garlic and seasonings.
1.Add the chopped garlic clove, cumin powder, and salt to the food processor.
2.Blend for 30 seconds until the garlic is fully incorporated.
3.Scrape down the sides again.
mix · ~6 min
Blend in the chickpeas until smooth.
1.Add the cooked chickpeas to the food processor.
2.Blend for 1 to 2 minutes until a thick paste forms.
3.Add the ice cubes and 2 tablespoons of reserved chickpea cooking liquid or water.
4.Continue blending for 3 to 4 minutes, scraping occasionally, until the hummus is very smooth and creamy.
5.If too thick, add the remaining tablespoon of water and blend again.
TIPThe ice cubes help whip the hummus, making it lighter and fluffier. Don't skip them.
prep · ~5 min
Prepare the crudités.
1.Wash and dry all vegetables.
2.Peel the carrots and cut into sticks about 3 inches long.
3.Slice the cucumber in half lengthwise, then into sticks.
4.Remove the core and seeds from the bell pepper and slice into strips.
5.Trim the celery and cut into sticks.
assemble · ~2 min
Assemble the platter and serve.
1.Spoon the hummus into a wide shallow bowl, creating a well in the center with the back of a spoon.
2.Drizzle the olive oil over the top.
3.Sprinkle with smoked paprika.
4.Arrange the crudités and crackers around the hummus on a large platter or board.
5.Serve immediately at room temperature.
TIPBring the hummus to room temperature before serving — the flavor is much more pronounced than when served cold.

PRO TIPS

What to keep in mind.

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

1
Overcook the chickpeas until they mash easily between your fingers for the silkiest texture.
2
Blend the tahini and lemon juice first until pale and thick; this emulsifies the base.
3
Add ice cubes during blending to whip air into the hummus, making it light and fluffy.
4
Reserve chickpea cooking liquid to adjust consistency instead of plain water for more flavor.
5
Serve hummus at room temperature; cold dulls its flavor, so let it sit out for 15 minutes.
6
Peel the chickpeas after cooking for an ultra-smooth hummus—it's fussy but worth it.

RECIPE VARIATIONS