Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/4 cup (60ml) tahini
  • 3 tbsp (45ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) ground cumin
  • 1/2 tsp (3g) sea salt
  • 3 tbsp (45ml) ice-cold water
  • 3 large (300g) carrots, peeled
  • 1 large (200g) English cucumber
  • 1 red (150g) bell pepper
  • 1 yellow (150g) bell pepper
  • 4 stalks (100g) celery

Instructions:

  1. Place the tahini and lemon juice in the food processor. Process for 1 minute until the mixture is whipped and pale.
  2. Add the olive oil, minced garlic, cumin, and salt, blending again until smooth and fragrant.
  3. Add the rinsed chickpeas to the processor. Blend on high for 2-3 minutes.
  4. While the motor is running, drizzle in the ice-cold water one tablespoon at a time. Continue processing until the hummus reaches a velvety, pale consistency.
  5. Wash and peel all vegetables. Slice the carrots, cucumber, celery, and peppers into uniform sticks approximately 4 inches long and 1/2 inch thick.
  6. Arrange the vegetable sticks by color on a platter and serve with the hummus.