Hummus with Vegetable Sticks
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak dried chickpeas overnight with a pinch of baking soda to soften skins for smoother hummus.
- 2Whip tahini and lemon juice together first — this aerates the paste for a lighter, fluffier result.
- 3Use warm cooked chickpeas and ice-cold water when blending to help emulsify and create a silky texture.
- 4Peel the chickpeas after cooking if you want an ultra-smooth hummus; the skins can cause graininess.
- 5Season the hummus generously with salt and cumin; adjust lemon juice to balance the richness of tahini.
- 6Make the hummus a day ahead — flavors meld and deepen overnight in the fridge.
- 7Cut vegetable sticks uniformly so they're easy to dip and look appealing on the platter.
Adapt it for your goals.
Roasted Red Pepper Hummus
Add 1 roasted red bell pepper (peeled and seeded) to the blender with the chickpeas for a smoky, sweet flavor and vibrant color.
Spicy Sriracha HummusSpicy Sriracha Hummus
Blend in 1-2 teaspoons of sriracha or harissa paste for a spicy kick that works well with crunchy veggies.
Herbed HummusHerbed Hummus
Add a handful of fresh parsley or cilantro leaves along with the chickpeas for a fresh, herbaceous twist.
Low Oil HummusLow-Oil Hummus
Reduce olive oil to 1 tablespoon and replace the remaining oil with an extra tablespoon of ice water for a lighter dip.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas provide a solid source of protein, making this hummus a satisfying snack that supports muscle repair and keeps you full.
High in Dietary Fiber
Both chickpeas and the fresh vegetable sticks offer fiber that aids digestion and promotes gut health.
Heart-Healthy Fats
Tahini and olive oil contribute unsaturated fats that help maintain healthy cholesterol levels when part of a balanced diet.
Packed with Vitamins from Veggies
Carrots, bell peppers, cucumber, and celery add vitamin A, vitamin C, and antioxidants for immune support and skin health.
Frequently asked questions
Yes — drain and rinse two 15-oz cans, then simmer them in water for 20 minutes to soften before blending for the best texture.
