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Hummus with Vegetable Sticks

Hummus with Vegetable Sticks

As we wrap up our culinary odyssey through the history of Hummus with Vegetable Sticks, we find ourselves immersed in a story that transcends time, borders, and palates. What began as a simple blend of chickpeas, tahini, and olive oil in the kitchens of the Levant has evolved into a global phenomenon, captivating taste buds and fostering connections across cultures.
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Ingredients
  

For Hummus:

  • 1 can 15 ounces chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic minced
  • 1 teaspoon ground cumin
  • Juice of 1 lemon
  • Salt to taste
  • 2 tablespoons water adjust for desired consistency

For Vegetable Sticks:

  • Carrot sticks
  • Cucumber sticks
  • Bell pepper strips assorted colors
  • Celery sticks

Instructions
 

  • Prepare the Hummus: a. In a food processor, combine chickpeas, tahini, olive oil, minced garlic, ground cumin, lemon juice, and a pinch of salt. b. Blend the ingredients until smooth, scraping down the sides as needed. If the mixture is too thick, add water gradually until you achieve your desired consistency. c. Taste and adjust salt and lemon juice as needed.
  • Prepare the Vegetable Sticks: a. Wash and peel (if necessary) the carrots and cucumbers. b. Cut the carrots, cucumbers, bell peppers, and celery into sticks of similar lengths, suitable for dipping.
  • Arrange and Serve: a. Transfer the hummus to a serving bowl, creating a well in the center. b. Drizzle a bit of olive oil on top of the hummus and sprinkle with a pinch of cumin for garnish. c. Arrange the vegetable sticks around the hummus bowl or on a separate plate.