Middle Eastern · snack & finger food

Hummus and Crudités

Name: Hummus and Crudités
Prep time: 15 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 240 g Canned Chickpeas (rinsed and drained); 60 g Tahini (well stirred); 30 ml Lemon Juice (fresh); 1 clove Garlic (peeled); 0.5 tsp Salt (fine); 0.5 tsp Cumin Powder; 45 ml Water (ice cold); 1 tbsp Extra Virgin Olive Oil (for drizzling); 150 g Carrots (cut into batons); 150 g Cucumber (cut into batons); 150 g Red Bell Peppers (cut into batons); 100 g Red Radishes (halved)

Chickpeas blended smooth with tahini, lemon, and garlic, served with raw vegetable batons. Blend the tahini and lemon first for a lighter hummus.

Processing the tahini with the lemon juice and garlic before the chickpeas go in whips it pale and thick, and that is what keeps the hummus light rather than pasty. One 400 g can of chickpeas gives about 240 g once rinsed and drained, which is the weight in the ingredient list. Ice-cold water loosens the blend without warming it. Cut the vegetables to about the same thickness so they dip evenly; any firm raw vegetable can stand in for the ones listed.

VeganGluten-FreeDairy-FreeNut-FreeNo-Cook

15 minstart to table

Serves4251 kcal a serving

Cook · 15 min

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A shallow bowl of hummus with a drizzle of olive oil, surrounded by carrot, cucumber and red bell pepper batons and halved radishes.

Ingredients

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Method

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Storage

Fridge: Up to 3 days

Keep the hummus in a covered container in the fridge with a thin film of olive oil over the top. Cut the vegetables fresh, or keep cut batons in a container of cold water in the fridge. Serve chilled; no reheating.

Per serving

The numbers, if you want them.

251

Calories

8 g

Protein

24 g

Carbs

15 g

Fat

7 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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