Hummus with Crudités and Pita
A creamy, homemade hummus served with crisp vegetable sticks and warm whole-grain pita. This healthy, modern snack is packed with plant-based goodness and comes together in minutes.
For 4 servings
Soak and cook the chickpeas.
Place the dried chickpeas in a large bowl and cover with plenty of water. Let them soak overnight, or for at least 8 hours. Drain the soaked chickpeas.
- Place dried chickpeas in a large bowl and cover with water.
- Soak overnight or for at least 8 hours.
- Drain the chickpeas and transfer to a pressure cooker.
- Add fresh water to cover the chickpeas by 2 inches.
- Pressure cook on high for 15-20 minutes, or until very tender.
- Drain the cooked chickpeas, reserving a little of the cooking liquid.
TIPOvercooking the chickpeas slightly makes for an extra creamy hummus.Blend the hummus.
- In a food processor, combine the cooked chickpeas, tahini, lemon juice, minced garlic, ground cumin, and salt.
- Blend until a thick paste forms.
- With the processor running, slowly stream in cold water, 1 tablespoon at a time, until the hummus is smooth and creamy.
TIPFor the smoothest texture, blend for a full 4-5 minutes. You can also peel the chickpeas after cooking, but it's optional.Prepare the crudités and pita.
- Wash and peel the carrots. Cut them into sticks.
- Wash the cucumber and cut it into sticks or rounds.
- Warm the pita bread in a toaster or a dry pan for a minute on each side until soft.
Assemble the platter and serve.
Spoon the hummus into a shallow bowl, using the back of a spoon to create a swirl. Drizzle with extra virgin olive oil. Arrange the pita bread and vegetable sticks around the bowl of hummus and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For an ultra-smooth hummus, add a couple of ice cubes while blending. The cold helps create a lighter, fluffier texture.
- 2You can make the hummus ahead of time. Store it in an airtight container in the refrigerator for up to 5 days.
- 3Feel free to add other spices to your hummus, like smoked paprika or a pinch of cayenne for heat.
- 4Don't discard the chickpea cooking liquid (aquafaba). It can be used as a vegan egg substitute in other recipes.
Adapt it for your goals.
Gluten free
Replace the whole-grain pita with certified gluten-free crackers or serve with extra vegetable sticks.
quickQuick
Use one 15-ounce can of chickpeas, drained and rinsed, instead of dried chickpeas to skip the soaking and cooking time.
high proteinHigh protein
Blend in 1/4 cup of plain, non-fat Greek yogurt with the chickpeas to add extra creaminess and a protein boost.
kid friendlyKid friendly
Serve with fun-shaped cookie cutters for the cucumber slices and milder vegetables like bell pepper strips.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of chickpeas, whole-grain pita, and fresh vegetables provides a significant amount of dietary fiber, which is crucial for digestive health and maintaining stable blood sugar levels.
Good Source of Plant-Based Protein
Chickpeas are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Contains Healthy Fats
The tahini and extra virgin olive oil provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing inflammation.
Frequently asked questions
Yes, it's a very healthy snack. It provides plant-based protein and high fiber from chickpeas and whole grains, healthy fats from tahini and olive oil, and essential vitamins from the fresh vegetables.