Hummus with Vegetable Sticks

Name: Hummus with Vegetable Sticks
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 1 cup chickpeas (dried, soaked overnight); 0.25 cup tahini (well stirred); 3 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, peeled); 3 tbsp olive oil; 0.5 tsp salt; 1 pinch cumin powder; 3 tbsp water (ice cold, for blending); 1 pinch paprika (for garnish); 2 pcs carrot (medium, peeled and cut into sticks); 1 pcs cucumber (medium, cut into sticks); 1 pcs bell pepper (red, deseeded and cut into sticks); 2 pcs celery (stalks, cut into sticks)

RATING

0.0/5

TASTE SCORE

8/10

Silky smooth, creamy hummus made from scratch with dried chickpeas, tahini, and a touch of lemon. Served with a colorful array of crunchy fresh vegetable sticks, this is a wholesome snack or party appetizer that comes together beautifully.

PREP

20m

COOK

40m

SERVES

1 CUP

413 cal

SERVINGS

METHOD · 9 STEPS

prep
Soak the chickpeas overnight.
Rinse the dried chickpeas well and soak them in plenty of water for at least 8 hours or overnight. They will double in size.
pressure cook · ~20 min
Cook the chickpeas until very soft.
Drain the soaked chickpeas and add them to a pressure cooker with fresh water to cover by about an inch. Pressure cook on high for 15-20 minutes until very tender and easily mashed between your fingers. Drain, reserving a few tablespoons of the cooking liquid.
TIPOvercooking the chickpeas slightly makes the hummus extra smooth.
mix · ~1 min
Blend the tahini and lemon juice.
In the food processor, combine the tahini and lemon juice. Process for 1 minute until the mixture becomes thick and pale in color.
TIPWhipping the tahini with lemon juice first creates a fluffier, lighter hummus.
mix · ~1 min
Add garlic, olive oil, and salt and blend.
Add the garlic cloves, 2 tablespoons of olive oil, salt, and cumin powder to the whipped tahini mixture. Process for another 30 seconds until the garlic is fully incorporated.
mix · ~3 min
Add chickpeas and blend until smooth.
Add the drained, warm chickpeas to the processor. Blend for 2-3 minutes, drizzling in the ice cold water one tablespoon at a time, until the hummus is very smooth and creamy. Stop to scrape down the sides as needed.
TIPUsing ice cold water and slightly warm chickpeas helps emulsify the hummus for a lighter texture.
assemble
Spread the hummus into a serving bowl.
Transfer the hummus to a wide, shallow serving bowl. Use the back of a spoon to swirl it around, creating a well in the center.
garnish
Garnish with olive oil and paprika.
Drizzle the remaining 1 tablespoon of olive oil over the top and sprinkle with a pinch of paprika.
prep
Cut the vegetables into sticks.
Peel the carrots and trim the tops and bottoms. Cut the carrots, cucumber, bell pepper, and celery into uniform baton sticks, about 3 inches long.
serve
Serve the hummus with vegetable sticks.
Arrange the colorful vegetable sticks around the bowl of hummus or on a separate platter and serve immediately.

PRO TIPS

What to keep in mind.

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

1
Soak dried chickpeas overnight with a pinch of baking soda to soften skins for smoother hummus.
2
Whip tahini and lemon juice together first — this aerates the paste for a lighter, fluffier result.
3
Use warm cooked chickpeas and ice-cold water when blending to help emulsify and create a silky texture.
4
Peel the chickpeas after cooking if you want an ultra-smooth hummus; the skins can cause graininess.
5
Season the hummus generously with salt and cumin; adjust lemon juice to balance the richness of tahini.
6
Make the hummus a day ahead — flavors meld and deepen overnight in the fridge.
7
Cut vegetable sticks uniformly so they're easy to dip and look appealing on the platter.