Hummus With Veggies

Recipe Information

Ingredients

• Turmeric Hummus:
• 1 tsp turmeric
• 1/2 cup canned chickpeas, drained
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1/2 tsp salt
• Beet Hummus:
• 2 medium beets
• 1/2 cup canned chickpeas, drained
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1/2 tsp salt
• To Serve:
• 1 cup carrot sticks
• 1 cup cucumber sticks
• 1 cup radish cubes
• 1 cup cherry tomatoes

Instructions

Step 1

Make the beet hummus by steaming the beets for 15 minutes until tender. Let them cool, peel them, then blend the beets with the chickpeas, lemon juice, tahini, and salt until smooth. Set aside.

Step 2

Make the turmeric hummus by blending the chickpeas, turmeric, lemon juice, tahini, and salt until smooth. Set aside.

Step 3

Prepare the vegetables by cutting the carrots and cucumber into sticks, dicing the radishes into small cubes, and leaving the cherry tomatoes whole.

Step 4

Place the beet hummus and turmeric hummus in separate bowls. Drizzle with a little olive oil if desired. Arrange the carrot sticks, cucumber sticks, radish cubes, and cherry tomatoes on a serving platter. Serve and enjoy. This is my go-to fresh and crunchy snack that’s both satisfying and light.

Nutrition Facts

Cost Information