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Hummus and Veggie Platter

Hummus and Veggie Platter

Creamy homemade hummus served with a colorful assortment of crisp fresh vegetables. A quick, healthy super bowl party food option ready in just 15 minutes.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Middle Eastern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups canned chickpeas, drained (reserve liquid)
  • 3 tbsp tahini
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup reserved chickpea liquid or ice water
  • 3 medium carrots, cut into sticks
  • 2 large bell peppers, sliced
  • 1 large cucumber, sliced
  • 1 cup cherry tomatoes
  • 1 cup celery sticks
  • 1 cup snap peas

Equipment

  • food processor
  • cutting board
  • Chef's knife
  • serving platter

Method
 

  1. Add chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor. Blend for 1 minute until broken down.
  2. With the processor running, drizzle in olive oil and reserved chickpea liquid. Blend 3–4 minutes until smooth and creamy, scraping down sides as needed.
  3. Wash and dry all vegetables. Cut carrots and celery into sticks, slice peppers and cucumber, and leave tomatoes and snap peas whole.
  4. Spoon hummus into a shallow bowl and place in the center of a large platter. Drizzle with olive oil and garnish as desired. Arrange vegetables around the hummus.

Notes

For ultra-smooth hummus, blend longer than you think and add ice water or reserved chickpea liquid as needed. Arrange vegetables by color for an eye-catching platter.