Hummus with Fresh Veggie Sticks

This Mediterranean-inspired dish combines creamy homemade hummus with crunchy fresh vegetables to create the perfect balance of protein, healthy fats, and fiber—transforming an ordinary snack into a nutrient powerhouse. Perfect for a quick afternoon pick-me-up or an impressive appetizer for guests.

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Course: Appetizer, Snack

Cuisine: Mediterranean, Middle Eastern

Keyword: Hummus, Healthy Snack Plate, Crudités, Vegetable Sticks, Plant-Based

Prep Time: 15

Cook Time: 0

Resting Time: 30

Total Time: 15

Servings: servings

Calories: 165kcal

Equipment

Food Processor
Serving Bowl
Cutting Board
Knife

Ingredients

For the Homemade Hummus

1 can chickpeas 15 oz, drained and rinsed (reserve liquid)
3 tablespoons tahini sesame seed paste
3 tablespoons extra virgin olive oil plus more for drizzling
1 lemon juiced (about 2-3 tablespoons)
2 cloves garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon paprika plus more for garnish
salt and freshly ground pepper to taste
2-4 tablespoons reserved chickpea liquid or water

For the Fresh Vegetable Sticks

2 medium carrots peeled and cut into sticks
1 medium cucumber sliced into spears
1 red bell pepper seeded and sliced
1 yellow bell pepper seeded and sliced
4-6 radishes trimmed and quartered
4-6 stalks celery cut into 3-inch pieces
cherry tomatoes optional

Instructions

Drain your chickpeas, reserving about 1/4 cup of the liquid for later use. Rinse the chickpeas thoroughly under cool water. For an ultra-smooth hummus, consider removing the thin skins from each chickpea (optional).
In a food processor, combine the chickpeas, tahini, 2 tablespoons of olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper. Process for 30 seconds, then scrape down the sides with a spatula.
With the processor running, slowly add 2-4 tablespoons of reserved chickpea liquid (or water) until you reach your desired consistency. Process for a full 3-5 minutes for incredibly smooth hummus.
While your hummus rests, prepare your fresh vegetables. Cut them to a similar size—about 3-4 inches long—making them ideal for dipping. For carrots and celery, cut them diagonally to maximize the surface area for scooping.
Transfer the hummus to a shallow serving bowl, creating a swirl pattern on top with the back of a spoon. Drizzle with the remaining olive oil and sprinkle with additional paprika. Arrange the vegetable sticks around the hummus bowl in a colorful pattern.

Notes

For a lower-fat version, reduce the olive oil to 1 tablespoon and add an extra tablespoon of water.

Create a higher-protein hummus by adding 2 tablespoons of unflavored Greek yogurt.

No tahini? Use unsweetened almond or sunflower seed butter.

Store homemade hummus in an airtight container in the refrigerator for up to 4 days.

For a make-ahead solution, prepare the hummus and cut vegetables separately, then assemble just before serving.

Nutrition

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