Hummus & Crudité Recipe

Rinse and drain chickpeas. Reserve a small amount of the liquid if needed for adjusting consistency.

In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth and creamy.

With the processor running, gradually add water 1 tablespoon at a time until the hummus reaches a thick, scoopable consistency.

Taste and adjust with more lemon juice or salt as desired. If too thick, add a splash of reserved chickpea liquid or water.

Wash and dry all vegetables. Cut carrots into sticks (2 cups total), cucumber into spears (1 cup), bell pepper into strips (1 cup), cherry tomatoes in halves (1 cup), and radishes into thin rounds (1 cup).

Spread the hummus on a platter or keep it in a bowl at the center. Arrange the cut vegetables around it and sprinkle feta crumbles over the top.

Warm the flatbread briefly in a dry skillet or in the oven, then cut into triangles for dipping.

In a wide skillet, heat 1 tablespoon olive oil over medium-high heat. Add cherry tomatoes and a pinch of salt; cook, tossing occasionally, until they blister and pop, about 3–4 minutes.

Drizzle with 1 tablespoon balsamic vinegar and cook for another 1–2 minutes until glossy and slightly reduced. Remove from heat.