Hummus and Veggies

Hummus and Veggies is a vibrant and nutritious vegetarian lunch dish that features creamy homemade hummus paired with a colorful assortment of fresh vegetables. This delightful combination offers a satisfying and healthy option for a quick meal or snack.

Ingredients

• Chickpeas - 240 grams (1 cup, cooked)
• Tahini - 60 grams (1/4 cup)
• Olive oil - 30 ml (2 tablespoons)
• Lemon juice - 30 ml (2 tablespoons)
• Garlic - 1 clove, minced
• Ground cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Water - 60 ml (1/4 cup) or as needed
• Carrot - 1 medium, cut into sticks
• Cucumber - 1 medium, cut into sticks
• Bell pepper (mixed colors) - 1 medium, cut into strips
• Cherry tomatoes - 100 grams, halved
• Radishes - 4, quartered

Steps

1. In a food processor, combine the cooked chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt.
2. Blend the mixture until smooth, adding water as needed to reach your desired consistency.
3. Taste and adjust seasoning, adding more salt or lemon juice if desired.
4. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil on top.
5. Prepare the vegetables by cutting them into sticks or slices as indicated.
6. Arrange the cut vegetables around the bowl of hummus and serve immediately.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 35 g
• Fiber: 9 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein and fiber, promoting digestive health.
• Rich in vitamins and minerals from fresh vegetables, supporting overall wellness.

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