Herbed Hummus with Veggie Sticks

Name: Herbed Hummus with Veggie Sticks
Yield: 4 servings
Ingredients: 400 g cooked chickpeas, drained and rinsed drained and rinsed; 60 g tahini stirred if separated; 45 ml lemon juice freshly squeezed; 2 cloves garlic peeled and roughly chopped; 10 g fresh parsley leaves and tender stems; 5 g fresh dill leaves; 2 g ground cumin none; 3 g fine salt divided; 1 g black pepper freshly ground; 20 ml olive oil divided; 15 ml cold water divided as needed for texture; 10 ml olive oil divided; 15 ml cold water divided as needed for texture; 2 g fine salt divided; 200 g carrots peeled and cut into sticks; 200 g cucumber cut into sticks; 150 g red bell pepper cored, seeded, and cut into sticks; 120 g celery trimmed and cut into sticks

A quick snack plate of herb-forward hummus with carrot, cucumber, bell pepper, and celery sticks for dipping. The hummus is smooth and brightened with lemon and garlic, while the vegetables stay raw and crisp.

By Julienne

Servings: 4

Ingredients

400 g cooked chickpeas, drained and rinsed drained and rinsed
60 g tahini stirred if separated
45 ml lemon juice freshly squeezed
2 cloves garlic peeled and roughly chopped
10 g fresh parsley leaves and tender stems
5 g fresh dill leaves
2 g ground cumin none
3 g fine salt divided
1 g black pepper freshly ground
20 ml olive oil divided
15 ml cold water divided as needed for texture
10 ml olive oil divided
15 ml cold water divided as needed for texture
2 g fine salt divided
200 g carrots peeled and cut into sticks
200 g cucumber cut into sticks
150 g red bell pepper cored, seeded, and cut into sticks
120 g celery trimmed and cut into sticks

Instructions

Add the chickpeas, tahini, lemon juice, garlic, parsley, dill, cumin, 3 g of the salt, black pepper, and 20 ml of the olive oil to a food processor. The mixture is combined but still coarse.
Process for 1 to 2 minutes, scraping down the sides once or twice, then add 15 ml of the cold water and process again until mostly smooth. The hummus starts to look creamy and cohesive.
With the machine running, drizzle in the remaining 10 ml of olive oil and add up to the remaining 15 ml of cold water in small additions until the hummus is silky and spoonable. The hummus is smooth, thick, and easy to scoop.
Taste and adjust with the remaining 2 g salt only if needed, then transfer to a serving bowl and make a shallow swirl on top. The hummus holds its shape with a glossy surface.
Arrange the carrot, cucumber, red bell pepper, and celery sticks around the bowl and serve immediately. The vegetable sticks are crisp and the platter is ready to eat.