Description
A quick, healthy, and satisfying snack combining creamy homemade hummus with fresh veggie dippers, perfect for after school or anytime hunger strikes.
Ingredients
- 1 can (15 oz / 425g) canned chickpeas, drained and rinsed
- 1/4 cup (60ml) tahini
- 3 tablespoons (45ml) fresh lemon juice
- 1 clove garlic, minced
- 3 tablespoons (45ml) extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2–4 tablespoons (30-60ml) water
- 2 large carrots (about 150g), peeled and cut into sticks
- 1 medium cucumber (about 200g), sliced into sticks
- 1 large bell pepper (about 150g), cut into strips
- 1 cup (150g) cherry tomatoes (optional)
Instructions
- Wash all vegetables. Peel and cut carrots into 3-4 inch sticks. Slice cucumber and bell pepper into similar-sized strips. Rinse cherry tomatoes if using and set aside.
- In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt. Pulse until chunky, then blend until smooth.
- Add water one tablespoon at a time to reach a creamy, spreadable consistency. Taste and adjust salt or lemon juice as needed. If tahini is dry, add an extra splash of olive oil.
- Transfer hummus to a serving bowl and drizzle a little olive oil on top.
- Arrange veggie sticks and cherry tomatoes around the bowl on a platter.
- Optionally sprinkle smoked paprika or chopped parsley on the hummus for garnish.
- Serve immediately or cover and refrigerate hummus for up to 3 days. Keep veggie dippers fresh and separate.
Notes
[‘Use cold water to thin hummus for a creamy texture.’, ‘Peeling chickpeas results in ultra-smooth hummus but is optional.’, ‘Rotate veggies to keep kids interested; snap peas, zucchini, or roasted veggies work well.’, ‘Make extra hummus for sandwiches or salad toppings.’, ‘Add smoked paprika or cayenne for a spicy kick.’, ‘If no food processor, a blender or fork can be used but may take longer.’, ‘Hummus tastes better after resting a few hours or overnight in the fridge.’, ‘Store veggie sticks with a damp paper towel in a sealed container to keep crisp.’]
- Prep Time: 7 minutes
- Cook Time: 5 minutes
- Category: Snack
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1/6 of the rec
- Calories: 180
- Sugar: 3
- Sodium: 220
- Fat: 9
- Saturated Fat: 1.2
- Carbohydrates: 16
- Fiber: 4
- Protein: 6
Keywords: hummus, veggie dippers, healthy snack, after school snack, easy snack, homemade hummus, kid-friendly snack, gluten-free snack