Hummus and Veggie Platter
A vibrant hummus and veggie platter offers a refreshing, healthy, and colorful start to any meal. The creamy, garlic-infused hummus pairs perfectly with crisp, garden-fresh vegetables for a satisfying snack.
- Prep time: 13 minutes
- Cook time: 22 minutes
- Total time: 35 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: International
Ingredients
- 2 cups cooked chickpeas
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1 bell pepper, sliced into strips
- 1 cucumber, sliced into rounds
- 1 cup baby carrots
- 1/2 cup cherry tomatoes
Instructions
- In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt.
- Process until smooth, slowly drizzling in the olive oil while the motor is running.
- If the hummus is too thick, add one tablespoon of water at a time until desired consistency is reached.
- Transfer the hummus to a serving bowl and create a well in the center with a spoon.
- Drizzle a little extra olive oil over the top and sprinkle with a pinch of paprika.
- Arrange the sliced peppers, cucumber, carrots, and tomatoes attractively around the bowl.
- Serve at room temperature.
Tips
- Peeling the chickpeas before blending will result in a much smoother, restaurant-quality hummus.
- Use high-quality extra virgin olive oil for the best flavor finish.
- Keep the vegetables chilled until the very last minute for maximum crunch.
Frequently Asked Questions
How long will homemade hummus last?
Homemade hummus will last in the refrigerator for up to 5 days if stored in an airtight container.
Can I add other flavors to the hummus?
Yes, roasted red peppers, sun-dried tomatoes, or fresh herbs like cilantro can be blended in for variety.
What if I do not have tahini?
You can substitute it with peanut butter or sesame oil, though the flavor profile will change slightly.