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Homemade hummus with vegetable sticks

15 min prep · 0 min cooking · serves 6

Smooth, lemony hummus blended from a tin of chickpeas, served with crunchy vegetable sticks. It is a filling snack and keeps for days in the fridge.

  • 30 minutes or less
  • No cook
  • Make ahead
  • Vegetarian
  • Vegan
  • Gluten-free
  • Dairy-free
  • Nut-free
  • Snack
  • Budget friendly

Ingredients

  • 1 tin chickpeas, drained, liquid kept (400 g)
  • 3 tbsp tahini (sesame paste)
  • 1 lemon, juiced
  • 1 clove garlic, crushed
  • 3 tbsp olive oil, plus extra to serve
  • ½ tsp ground cumin
  • ½ tsp salt
  • 2 carrots, cut into sticks
  • 1 cucumber, cut into sticks
  • 1 red pepper, cut into strips
  • ½ tsp smoked paprika, to finish · can skip

Method

  1. Blend the tahini and lemon juice in a food processor for about a minute, until thick and pale.
  2. Add the garlic, cumin, salt and half the oil and blend again.
  3. Add the chickpeas and blend for 2 to 3 minutes, scraping down the sides, adding 2 to 4 tablespoons of the chickpea liquid or cold water a spoonful at a time until smooth and creamy.
  4. Taste and add more salt or lemon if it needs it.
  5. Spoon into a bowl, drizzle with the remaining oil and the paprika, if using, and serve with the vegetable sticks.