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Classic hummus for veggies served in a ceramic bowl with carrots, cucumber, bell peppers and cauliflower.

Classic Hummus for Veggies

Creamy chickpea and tahini hummus blended thick enough to scoop with raw vegetables.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 portions
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) chickpeas drained and rinsed
  • 1/4 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 small garlic clove
  • 1 tbsp olive oil plus more to serve, optional
  • 1/2 tsp fine salt or to taste
  • 2-4 tbsp cold water add gradually

Equipment

  • 1 Food processor

Method
 

  1. Blend tahini and lemon juice in a food processor for about 30 seconds. Scrape down the bowl.
  2. Add garlic, olive oil and salt; blend again.
  3. Add chickpeas and process, scraping down the sides, until broken down.
  4. Blend in cold water one tablespoon at a time until smooth and thick enough to cling to a carrot stick.
  5. Taste, adjust lemon or salt, and serve with prepared vegetables.

Notes

Makes about 1½ cups. Add cold water gradually to keep the hummus scoopable. Contains sesame.