Homemade Hummus with Vegetable Sticks
Creamy hummus made from chickpeas, tahini and lemon with no preservatives, served with crunchy raw vegetables.
Method
Drain the chickpeas, keep the liquid and rinse the chickpeas under cold water.
Put the tahini and lemon juice into a blender and blend for about 30 seconds until the mixture turns pale and thick.
Add the garlic, cumin, salt and olive oil and blend briefly.
Add the chickpeas and blend for 2–3 minutes, gradually pouring in the chickpea liquid until you have a smooth cream.
Taste and adjust with salt or lemon juice if needed.
Wash the vegetables and cut them into sticks; halve the radishes.
Transfer the hummus to a bowl, make a well in it with a spoon, drizzle with olive oil, sprinkle with paprika and serve with the vegetables.
Chickpeas and tahini together provide plant protein, fibre and healthy fats, so hummus is filling and does not cause a sharp spike in blood sugar. Unlike many shop-bought spreads, it contains no preservatives or cheap oils, and with raw vegetables it makes a fibre-rich snack.
Hummus keeps in a closed container in the fridge for 4 days, so you can make it for the whole week ahead. For a colourful version, blend in 1 small roasted beetroot or a handful of fresh parsley.
You might also like
Lunch · 40 minBean and Vegetable Stew
Drink · 5 minSugar-Free Electrolyte Lemonade
Dessert · 10 minDark Chocolate Avocado Mousse
Recipes are inspiration for an everyday healthy diet. With allergies, intolerances or illness, adapt them to your doctor’s advice.