Ingredients
For the Hummus (or use store-bought):
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1 can (15 oz) chickpeas, drained and rinsed
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¼ cup tahini
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2 tbsp olive oil
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1–2 cloves garlic
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Juice of 1 lemon
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¼ tsp ground cumin
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Salt, to taste
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2–4 tbsp cold water (for creaminess)
For the Vegetables:
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Carrot sticks
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Celery sticks
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Bell pepper strips (red, yellow, green)
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Cucumber spears
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Cherry tomatoes
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Snap peas
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Broccoli or cauliflower florets
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Optional: sliced radishes, zucchini, or jicama
Instructions
1. Make the Hummus (5 minutes!)
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Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor.
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Blend until smooth, adding water a tablespoon at a time until creamy.
2. Prep the Veggies
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Wash and slice your vegetables into dippable shapes.
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Arrange on a platter or pack into containers for grab-and-go snacking.
3. Serve
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Spoon hummus into a bowl or small jars.
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Surround with colorful veggies — or layer them in a bento box or jar for a fun presentation.