Creamy homemade hummus served with fresh vegetables like carrots, cucumbers, and bell peppers, or whole wheat pita bread. This simple yet delicious plant-based snack or appetizer is packed with nutrients, providing a perfect balance of flavors and textures. Ideal for a quick snack, party platter, or light lunch, it’s a versatile and healthy choice for any occasion.
Ingredients:
For the Hummus:
- 1 can (400g) chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 2-3 tbsp cold water (for adjusting texture)
- Olive oil and paprika (for garnish)
For the Veggies:
- 2 carrots, cut into sticks
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
For the Pita:
- 4 whole wheat pita breads, cut into wedges
Instructions:
- Make the Hummus:
- In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper.
- Blend until smooth, adding cold water gradually to achieve the desired creamy consistency.
- Taste and adjust seasoning if needed.
- Transfer the hummus to a serving bowl, and drizzle with olive oil and a sprinkle of paprika for garnish.
- Prepare the Vegetables:
- Wash and cut the carrots, cucumber, and bell peppers into sticks or slices.
- Arrange the fresh vegetables on a serving platter around the hummus.
- Warm the Pita:
- Lightly warm the pita bread in a skillet or microwave for a few seconds.
- Cut into wedges and serve alongside the hummus and veggies.
- Serve:
- Serve the hummus with the fresh vegetable sticks and pita wedges, and enjoy!
