Hummus and crudités
Smooth, lemony hummus with a pile of cold raw vegetables to dip. A snack for a few friends, or lunch if you add bread.
Made without gluten ingredients.
Method
- Drain the chickpeas, then rinse them well.
- Put the chickpeas, tahini, the juice of the lemon, the peeled garlic and half a teaspoon of salt in a blender or food processor with 3 tablespoons of cold water. Blend for 2 to 3 minutes until smooth.
- Add more water a spoonful at a time, blending between each, until the hummus is soft and creamy. Taste and add more salt or lemon if it needs it.
- Peel the carrots and cut them into batons. Cut the cucumber into sticks and the red pepper into strips.
- Spoon the hummus into a bowl and set it out with the vegetable sticks for dipping.
Tip A longer blend gives smoother hummus. If the chickpeas still feel grainy, let the machine run a minute more and add a spoonful of water.
Per portion
| Energy | 309 kcal |
| Protein | 14 g |
| Carbohydrate | 31 g |
| of which sugars | 12 g |
| Fat | 12 g |
| of which saturates | 2 g |
| Fibre | 12 g |
| Salt | 0.32 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chickpeas1 tin
- tahini30 g
- lemon1
- garlic1 clove
- carrot2
- cucumber½
- red pepper1
