Hummus & Veggies Recipe

Munchies

1. 1

   Make hummus

   In a food processor, combine chickpeas, tahini, 1 garlic clove, lemon juice, 2 tablespoons olive oil, cumin, and salt. Blend until smooth, gradually adding water until the texture is creamy and scoopable. Taste and adjust seasoning with more salt or lemon juice if needed.

2. 2

   Prep vegetables

   Peel and cut the carrots into thin sticks. Slice the cucumber into long spears. Core and slice the bell pepper into wide strips. Rinse the cherry tomatoes and pat dry.

3. 3

   Toast pita

   Preheat oven to 400°F (200°C). Cut pita bread into triangles, toss lightly with a little olive oil and a pinch of salt. Arrange on a baking sheet and toast for 5–7 minutes, until crisp and lightly golden. Remove and let cool slightly.

4. 4

   Make chimichurri

   In a small bowl, combine chopped parsley, chopped cilantro, minced garlic, red wine vinegar, 3 tablespoons olive oil, salt, and red pepper flakes. Stir to combine and let sit 5–10 minutes to meld flavors.

5. 5

   Plate and serve

   Spread a generous dollop of hummus on a serving board. Arrange carrot sticks, cucumber spears, bell pepper strips, and cherry tomatoes around the hummus. Add pita triangles to the side. Drizzle a little chimichurri over the hummus or serve on the side for dipping. Garnish with extra chopped parsley if desired.