Homemade chickpea hummus with crudités
The Middle Eastern classic with crunchy vegetables.
Open in the appPer serving
- Calories
- 226 kcal
- Protein
- 9.9 g
- Carbohydrates
- 34.8 g
- Fat
- 6.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked chickpeas80 g
- Tahini8 g
- Garlic1 clove
- Cumin1 pinch
- Lemon juiceto taste
- Saltto taste
- Carrots60 g
- Fennel60 g
Contains: sesame,
Method
- Drain and rinse the cooked chickpeas; peel the garlic clove and remove the green core if there is one.
- Blend chickpeas, tahini, garlic, cumin, lemon juice, a pinch of salt and 2 spoonfuls of cold water, scraping down the sides now and then, until smooth; the cold water makes it paler and fluffier.
- Peel the carrots; wash the fennel, trim the base and remove the toughest outer layers; cut both into sticks about 8 cm long.
- Serve the hummus in a small bowl with the vegetables alongside for dipping.
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