Vegetable sticks with hummus
4 servings
20 minutes
Vegetable sticks with hummus are a harmonious combination of fresh, crunchy vegetables and creamy hummus. This recipe came to French cuisine from Middle Eastern traditions where hummus is valued for its rich flavor and nutrition. It combines the earthy taste of chickpeas, nutty notes of tahini, and refreshing lemon juice. The vegetable sticks—carrots, cucumbers, celery, and bell peppers—add freshness, texture variety, and natural sweetness to the dish. They perfectly complement the creaminess of the hummus, creating a light yet satisfying snack. This delicacy can be served as part of a buffet, a light snack or a healthy side dish, and its simplicity makes it accessible even for beginner cooks.
1
Soak chickpeas in water overnight, then rinse, cover with cold water. Boil for at least 2 hours. Drain the chickpeas, saving the broth (the water used for boiling).
- Chickpeas: 120 g
2
Add lemon juice, garlic, salt, tahini, olive oil, and broth (about 100-120 g) to the mixture. Blend until a smooth creamy consistency is achieved.
- Lemon juice: 30 ml
- Garlic: 2 g
- Salt: to taste
- Tahini: 70 g
- Olive oil: to taste
- Chickpeas: 120 g
3
Spoon the hummus into jars or bowls for serving.
4
Cut the vegetables into sticks and place them in jars with hummus.
- Celery: to taste
- Carrot: to taste
- Cucumbers: 2 pieces
- Bell pepper: 1 piece
