Middle Eastern · 10 min · Easy · 6 servings

Classic Hummus with Veggie Sticks

Name: Classic Hummus with Veggie Sticks
Total time: 10 min
Yield: 6 servings
Ingredients: 1 can chickpeas (400 g), drained — reserve the liquid; 2 tbsp tahini; 1 garlic clove; 2 tbsp lemon juice; 2 tbsp olive oil, plus more to serve; ½ tsp ground cumin; 2 carrots, cut into sticks; 1 cucumber, cut into sticks; 1 bell pepper, cut into sticks; ¼ tsp paprika, to garnish; 1 tbsp parsley, chopped, to garnish; salt, to taste

Chickpeas, tahini, garlic and lemon blended smooth, loosened with aquafaba (the liquid from the chickpea can) so it stays creamy without extra fat. Served with carrot, cucumber and pepper sticks.

~160 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-proteinlow-calorie

Plan it:

Method

1
Blend the base
In a food processor, blend the chickpeas, tahini, garlic, lemon juice, olive oil and cumin.
2
Loosen with aquafaba (chickpea liquid)
With the motor running, add the reserved chickpea liquid (aquafaba) or water a spoon at a time until smooth and creamy. Season with salt.
3
Plate and garnish
Spread in a bowl, make a well, and drizzle with olive oil. Dust with paprika and scatter parsley.
4
Serve
Serve with carrot, cucumber and pepper sticks.

Notes

Go easy on the tahini and oil if you're watching calories — the aquafaba keeps it creamy without adding fat. Keeps 4–5 days in the fridge.

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Method

Blend the base

Loosen with aquafaba (chickpea liquid)

Plate and garnish

Serve

Notes