Hummus & Crudités Recipe

If using canned chickpeas, drain and rinse well; pat dry. Reserve a few chickpeas for garnish if desired.

In a food processor, combine chickpeas, tahini, lemon juice, and minced garlic; blend until smooth.

Add salt and cumin; blend briefly to incorporate.

With the processor running, slowly stream in olive oil and 2-4 tablespoons of water until the hummus reaches a creamy, pourable consistency. Add more water a teaspoon at a time if needed.

Taste and adjust seasonings with more lemon juice or salt as needed.

Spoon the hummus into a serving bowl. Drizzle with a little olive oil and sprinkle paprika on top. Garnish with chopped parsley and reserved chickpeas if desired.

Wash all vegetables under cold water; pat dry.

Trim ends and cut carrot into sticks about 3-4 inches long. Cut cucumber into sticks. Remove seeds from bell pepper if desired and cut into sticks. Leave cherry tomatoes whole. Slice celery into sticks. Slice radishes thinly.

Arrange the vegetable sticks around a bowl of hummus on a platter. Optional: garnish with a few parsley leaves.