Middle Eastern
Hummus and vegetable platter
Silky hummus with crisp vegetables for the table.
- 15minutes
- 5servings
- 289kcal each
- 9gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chickpeas (cooked) 417 g
- Tahini 67 g
- Lemons 1⅔
- Garlic 1⅔ cloves
- Olive oil 2½ tbsp
- Cucumber 1⅔
- Carrots 2½
From the cupboard
- Salt, about ⅔ teaspoon
- Ice-cold water, 2½–4 tablespoons
- Paprika or chili powder to sprinkle
What you will need
Blender or food processor, Colander, Serving platter, Knife and board
Method
-
1
Drain the chickpeas 5 min
Drain and rinse the chickpeas. For extra smooth hummus, rub off the loose skins in a towel.
In this step
- Chickpeas (cooked)417 g
Ready when: Clean chickpeas, most skins removed.
-
2
Blend tahini and lemon first 2 min
Blend the tahini with the lemon juice, garlic and salt for 1 minute until pale and fluffy.
In this step
- Tahini67 g
- Lemons1⅔
- Garlic1⅔ cloves
Ready when: Thick and lighter in colour.
-
3
Blend the hummus 4 min
Add the chickpeas and blend, adding cold water a spoon at a time and scraping the sides, until very smooth.
Ready when: Silky and spreadable, no grainy bits.
-
4
Cut the vegetables 6 min
Peel the carrots and cut carrots and cucumbers into finger-length sticks.
In this step
- Carrots2½
Ready when: Even sticks for dipping.
-
5
Serve 3 min
Spread the hummus in a bowl with a swirl, drizzle with olive oil and sprinkle paprika. Arrange the vegetables around it.
In this step
- Olive oil2½ tbsp
- Cucumber1⅔
- Carrots2½
Ready when: A shiny swirl with oil on top.
Cook Hummus and vegetable platter from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
