Lunch

Hummus & Veggie Sticks

Name: Hummus & Veggie Sticks
Prep time: 10 min
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 1 (15-oz / 425 g) can chickpeas, rinsed and drained; 3 Tbsp tahini; 2 Tbsp freshly squeezed lemon juice (about 1/2 lemon); 1 clove garlic, minced; 2 Tbsp extra-virgin olive oil, plus more for drizzling; 1/4 tsp ground cumin; 1/4 tsp fine sea salt, or to taste; 2–4 Tbsp cold water (as needed for texture); 1 large carrot, cut into sticks; 1 medium cucumber, cut into sticks; 1 red bell pepper, seeded and sliced; 2 celery stalks, cut into sticks

Bysarra July 31, 2025

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Why You’ll Love This Recipe

Wholesome and nutrient-dense. Creamy chickpeas and crisp vegetables deliver fiber, plant protein, vitamins, and healthy fats in every bite.
No-cook convenience. A food processor does the work; the only heat involved is washing your dishes.
Versatile. Serve it as a light lunch, after-school snack, party platter, or part of a mezze spread.
Make-ahead friendly. Both hummus and pre-cut vegetables keep well, so you can prepare them days in advance.
Naturally vegan and gluten-free. Suitable for a variety of dietary preferences without modification.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chickpeas (canned, drained, and rinsed, or home-cooked)
Tahini (sesame paste)
Fresh lemon juice
Extra-virgin olive oil
Garlic clove
Ground cumin
Fine sea salt
Ice-cold water (to adjust consistency)
Smoked or sweet paprika, for garnish (optional)
Fresh parsley, finely chopped, for garnish (optional)
Vegetable sticks: carrots, cucumbers, celery ribs, and bell peppers, cut into uniform batons

Directions

Blend aromatics. In a food processor, combine garlic, tahini, and lemon juice. Process 30 seconds, scraping down once. This aerates the tahini and tames the raw garlic.
Add chickpeas and seasonings. Add chickpeas, cumin, and salt. Process 1 minute, pausing to scrape the sides.
Emulsify. With the motor running, drizzle in olive oil, then 2–4 tablespoons ice-cold water until the hummus becomes smooth and silky. Taste and adjust seasoning.
Plate. Spoon the hummus into a shallow bowl, swirling the surface with the back of the spoon. Drizzle a little extra olive oil and sprinkle paprika and parsley.
Serve. Arrange the vegetable sticks around or alongside the bowl, and present immediately or cover and chill.

Servings and timing

Yield: Approximately 2 cups hummus (6 appetizer portions or 4 generous snack bowls)
Prep time: 10 minutes
Chill time (optional): 30 minutes for flavors to meld
Total time: 10 minutes (40 minutes if chilling)

Variations

Roasted Red Pepper Hummus: Blend in ½ cup roasted red peppers and reduce water slightly.
Spicy Harissa Hummus: Add 1–2 teaspoons harissa paste for slow-building heat.
Beet Hummus: Incorporate ½ cup roasted beet for vibrant color and earthy sweetness.
Herbed Green Hummus: Process a handful of fresh cilantro or basil with the garlic for a bright, herbaceous twist.
Edamame Hummus: Replace half of the chickpeas with shelled, cooked edamame for a higher-protein, pale-green spread.

Storage/Reheating

Refrigeration: Store hummus in an airtight container up to 5 days. Keep vegetables in a separate sealed container lined with a damp paper towel for 3–4 days.
Freezing: Hummus freezes well for 2 months. Thaw overnight in the refrigerator and stir before serving.
Reheating: Hummus is traditionally served cool or at room temperature; simply let it stand 20 minutes after refrigeration.

FAQs

What is the secret to ultra-smooth hummus?

Peeling chickpeas or using hot, freshly cooked ones softens their skins and creates a creamier purée.

Can I make hummus without tahini?

Yes; substitute unsweetened natural peanut butter, sunflower-seed butter, or plain Greek yogurt, adjusting salt to taste.

How do I fix hummus that is too thick?

Blend in ice-cold water, one tablespoon at a time, until the desired light, whipped texture returns.

Why add ice-cold water instead of more oil?

Cold water lightens the emulsified tahini–oil base, yielding a fluffier consistency without extra calories.

Is hummus safe for babies?

From about six months, smooth hummus can be offered in small amounts, but omit added salt and watch for sesame allergies.

Can I use dried chickpeas instead of canned?

Absolutely—soak ¾ cup dried chickpeas overnight, then simmer until tender (about 60 minutes). You’ll get roughly 2 cups cooked.

How long can hummus sit out on a party table?

No more than 2 hours at room temperature; afterwards, refrigerate promptly to prevent spoilage.

Which vegetables pair best with hummus?

Crisp, slightly sweet sticks—carrots, bell peppers, cucumbers, celery, and jícama—contrast the creamy dip beautifully.

Can I flavor the hummus with herbs or spices after blending?

Yes; fold in minced herbs or sprinkle spices on top to customize each serving without processing another batch.

Why does my hummus taste bitter?

Over-processed olive oil or rancid tahini can impart bitterness; switch to fresh ingredients and pulse instead of blending continuously.

Conclusion

Hummus & veggie sticks deliver a timeless balance of creamy, zesty dip and refreshing crunch—ideal for gatherings, healthy snacking, or quick lunches. With minimal effort and infinite room for creativity, this recipe proves that wholesome eating can be both effortless and satisfying

sarra