Ingredients
Scale
For the Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon cumin
- 2–4 tablespoons water (for consistency)
For the Veggies:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber slices
- 1 cup baby carrots
- 1 cup bell pepper strips (red, yellow, or green)
- 1 cup snap peas
- 1 cup radish slices
For Extra Dippers (Optional):
- Pita bread, sliced into triangles
- Pita chips or crackers
- Olives (black or green)
- Cheese cubes
- Roasted nuts
Instructions
Make the Hummus
- Blend Ingredients: In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin.
- Adjust Consistency: Add water, 1 tablespoon at a time, until smooth and creamy.
- Taste & Adjust: Add more salt, lemon, or cumin if needed.
Prepare the Veggies
- Wash & Slice: Rinse all vegetables and pat dry.
- Arrange Neatly: Slice cucumbers, bell peppers, and radishes for easy dipping.
Assemble the Platter
- Place Hummus in a Bowl: Spoon hummus into a serving bowl and drizzle with olive oil.
- Arrange Veggies & Dippers: Neatly arrange the veggies and extras around the hummus.
- Garnish & Serve: Sprinkle hummus with paprika or chopped parsley for extra flavor.
Nutrition
- Serving Size: 6-8 servings
- Calories: 180 kcal
- Fat: 8g
- Fiber: 4g
- Protein: 6g