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Hummus with vegetables

Name: Hummus with vegetables
Prep time: 600 s
Total time: 1500 s
Yield: 4
Ingredients: 1 1/2 cup Chickpeas (garbanzo beans bengal gram) mature seeds cooked boiled with salt; 80 grams Seeds sesame butter tahini from raw and stone ground kernels; 4 tablespoons Lemon juice raw; 2 Units Lemon juice raw; 1 Unit Garlic raw; 1/2 teaspoon Spices cumin seed; 1/2 teaspoon Salt table; 30 grams Beverages water tap drinking; 1 tablespoon Oil olive salad or cooking

25'

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Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Treenut-Free

Soy-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

1 1/2 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

Seeds, sesame butter, tahini, from raw and stone ground kernels

80 grams Seeds, sesame butter, tahini, from raw and stone ground kernels

Lemon juice, raw

4 tablespoons Lemon juice, raw

Lemon juice, raw

2 Units Lemon juice, raw

Garlic, raw

1 Unit Garlic, raw

Spices, cumin seed

1/2 teaspoon Spices, cumin seed

Salt, table

1/2 teaspoon Salt, table

Beverages, water, tap, drinking

30 grams Beverages, water, tap, drinking

Oil, olive, salad or cooking

1 tablespoon Oil, olive, salad or cooking

Hummus with vegetables

Nutri value

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Instructions

3 Steps

25'

Total

10'

Preparation

Cooking

Waiting

Step by step

1 of 3

10'

Step 1

In the bowl of a food processor, combine the chickpeas, tahini, 3 tablespoons of lemon juice, garlic clove, cumin, and salt. Puree until smooth.
With the food processor running, slowly pour in 2 tablespoons of ice water. Continue processing, stopping occasionally to scrape down the bowl, until very smooth, about 5 minutes.
Add the olive oil, and process until well combined. Taste the hummus and add additional lemon, salt, or cumin if desired. If the hummus is thicker than you prefer, add the additional water.

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2 of 3

10'

Step 2

Transfer the hummus to a serving bowl and use a spoon to make a swoopy swirl in the center. Top with olive and your seasoning of choice before serving.
Hummus can be covered and refrigerated for up to 1 week and is even better in flavor after a few hours in the fridge. Bring back to room temperature before serving.
Garnish: olive oil, paprika, sumac, or za’atar

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3 of 3

Step 3

Serve with a side of cucumber, carrot and choice of vegetables cut in fingers.

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