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.
Servings: 8 servings
Calories: 180kcal
Cost: 1
Equipment
- food processor
- cutting board
- Chef's knife
- serving platter
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
Instructions
- Add chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor. Blend for 1 minute until broken down.
- 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.
- Wash and dry all vegetables. Cut carrots and celery into sticks, slice peppers and cucumber, and leave tomatoes and snap peas whole.
- 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.