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Hummus with Vegetables

Pikantne Snacks Vegetarian Dishes 45 min Easy 39 wyświetleń ~25.97 PLN - (0)
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Description

Creamy hummus served with colorful, fresh vegetables is a classic vegetarian snack perfect for New Year's Eve 2025. Hummus is a paste made from chickpeas and tahini with a smooth, slightly nutty consistency; it originates from Middle Eastern cuisine but is widely known and loved around the world. This version has a hint of lemon, with notes of cumin and garlic, served with crunchy carrots, cucumber, bell pepper, cherry tomatoes, and radishes — it looks very impressive on the table and encourages hand dipping. Hummus is rich in plant protein and fiber, while the vegetables add freshness, color, and crunch; the whole dish looks appetizing thanks to the olive oil and optional toppings (smoked paprika, sesame). Serve it in a dish with a central "swirl" of olive oil and optional toppings, alongside warm pita bread and raw vegetables for dipping.

Ingredients (16)

Servings:
4
  • Cooked chickpeas 400 g
  • Tahini (sesame paste) 60 g
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 60 ml
  • Garlic 3 ząbki
  • Cold water 40 ml
  • Carrot (sticks) 200 g
  • Cucumber (sticks) 200 g
  • Red bell pepper (strips) 200 g
  • Cherry tomatoes 150 g
  • Radishes 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cumin (cumin) 1 łyżeczka
  • ✨ Opcjonalne
  • Toasted sesame seeds (for sprinkling) 10 g
  • Smoked sweet paprika (for sprinkling) 1 łyżeczka
  • Pita bread (optional, for serving) 200 g
💰 Szacowany koszt dania: ~25.97 PLN (6.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Hummus

1

Preparing chickpeas: if you are using canned chickpeas — open the can, pour the contents into a strainer, and drain the liquid well (save 50–100 ml of aquafaba if you want to replace water). If you are using homemade cooked chickpeas — drain and let them cool slightly. The chickpeas should be soft (they should crush easily with a fork).

Ingredients: Cooked chickpeas
Use a fine mesh strainer and a bowl underneath to collect the liquid from the can. If the chickpeas are hard, the hummus will be grainy — make sure the beans are well cooked.
2

Prepare the remaining ingredients: peel the garlic cloves (15 g = 3 cloves), squeeze the lemon juice (60 ml), weigh the tahini (60 g), and prepare the olive oil (30 g).

Ingredients: Garlic, Lemon juice, Tahini (sesame paste), Extra virgin olive oil
Use a cutting board and a small knife to peel the garlic; a manual juicer is good for squeezing the lemon. Keep everything within reach to smoothly transition to blending.
3

Blending (key step): transfer the drained chickpeas to a food processor (or blender). Add tahini, lemon juice, 15 g of oil (1 tablespoon), garlic, and cumin (5 g). Start blending in pulses for 20–30 seconds, then blend continuously for 1–2 minutes. Every 20–30 seconds, stop the machine and scrape down the mixture with a rubber spatula from the sides of the bowl to ensure the ingredients are evenly combined.

Ingredients: Cooked chickpeas, Tahini (sesame paste), Lemon juice, Garlic, Ground cumin (cumin), Extra virgin olive oil
Use a food processor with an S blade or a jug blender. If you don't have a food processor, use an immersion blender with a tall container and blend longer. Pulsing prevents the motor from overheating and helps achieve an even consistency.
4

Bringing to a smooth consistency: if the paste is too thick or grainy, gradually add cold water (40 ml) 1–2 tablespoons (15–30 ml) at a time and blend for 20–30 seconds after each addition until you achieve a creamy, smooth mixture. If you want a silkier effect, you can add another 10–20 g of oil.

Ingredients: Cold water, Extra virgin olive oil
Creamy hummus should be smooth, shiny, and sticky, but not watery. If the mixture separates (the oil separates), add a few tablespoons of warm water and blend briefly.
5

Seasoning and tasting: add salt (3 g) and taste. If the flavor is too flat, add an additional 5–10 ml of lemon juice or 1–2 g of salt. Blend briefly to combine the ingredients. Taste between changes, as slight differences in tahini and chickpeas affect the need for salt and acidity.

Ingredients: Salt, Lemon juice
Taste the hummus with a small spoon. It's better to add ingredients gradually than to oversalt/overseason the flavor.

Vegetables for serving

6

Washing and preparing the vegetables: wash the carrot, cucumber, bell pepper, cherry tomatoes, and radishes under running water. Peel the carrot and cut it into sticks 6–8 cm long and about 1 cm thick. Cut the cucumber lengthwise into quarters, remove the seeds if they are very watery, and cut into sticks. Cut the bell pepper in half, remove the seed pods and white parts, and then cut into strips 1–1.5 cm wide.

Ingredients: Carrot (sticks), Cucumber (sticks), Red bell pepper (strips)
Use a non-slip cutting board and a sharp kitchen knife. To cut quickly and safely, hold the vegetable with your fingertips curled inward (the so-called "claw grip").
7

Preparing the remaining vegetables: wash the cherry tomatoes and cut them in half, trim the ends of the radishes and cut them into quarters or slices depending on their size.

Ingredients: Cherry tomatoes, Radishes
Leave the cherry tomatoes whole if they are very small — they will look nice on the plate. Radishes provide a nice color contrast and a slightly spicy flavor.

Assembly and serving

8

Transfer the hummus to a wide, flat bowl (about 18–22 cm in diameter). Using a spoon, create a "peak" in the center and swirl the spoon around to form a spiral pattern with a central indentation for the olive oil. Drizzle the top with the remaining olive oil (about 15 g) and optionally sprinkle with smoked paprika (5 g) or sesame seeds (10 g) for decoration.

Ingredients: Extra virgin olive oil, Smoked sweet paprika (for sprinkling), Toasted sesame seeds (for sprinkling)
Use a large tablespoon or silicone spatula to create a pattern. If you like, set the spoon aside and use the back of a teaspoon to make spiral strokes for a decorative effect.
9

Arrange the vegetables and optional pita breads: around the bowl of hummus, place the carrots, cucumbers, strips of bell pepper, halved cherry tomatoes, and radishes. If serving pita — heat the breads for 2–3 minutes in an oven preheated to 180°C (or 30–60 seconds in a dry skillet), cut into triangles, and place next to the hummus.

Ingredients: Carrot (sticks), Cucumber (sticks), Red bell pepper (strips), Cherry tomatoes, Radishes, Pita bread (optional, for serving)
The best option is a wide tray or a large platter — this way, guests can easily help themselves. For heating the pita, use baking sheets without grease; make sure they don't burn.

Serving and storage

10

Serve the hummus chilled (preferably 15–30 minutes after preparation) with vegetables and pita. If you prepare it in advance, store it in the refrigerator in an airtight container for up to 4–5 days. Before serving, take it out 10–15 minutes earlier to let the flavors develop and garnish with fresh olive oil and toppings.

Ingredients: Cooked chickpeas
If the hummus thickens in the fridge, add 1–2 tablespoons of water and briefly blend with an immersion blender or mix vigorously to regain creaminess.

Fun Fact

💡

Hummus has a long history in Middle Eastern cuisine; records of chickpea and sesame pastes have appeared in various countries in the region for centuries. The name 'hummus' comes from the Arabic word meaning 'chickpea'.

Best for

Sylwester 2025 przyjęcie towarzyskie piknik spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the hummus in a wide, shallow bowl with a central indentation for the olive oil. Drizzle with olive oil, sprinkle with smoked paprika and toasted sesame seeds. Serve with a mix of colorful vegetables cut into sticks and warm pita. For a spicy version, add a bit of harissa or chopped hot pepper.

🥡 Storage

Store in an airtight container in the refrigerator for 4–5 days. Long-term freezing is not recommended (possible separation and texture change). To refresh the hummus after chilling, add 1–2 tablespoons of water or oil and mix vigorously.

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