Chop veggies in advance and store in an airtight container in the fridge for up to 3 days for a super quick snack! This will make more than enough hummus for four snacks (1/4 cup per snack). Store in an airtight container in the fridge for up to 5 days. For an even easier snack, use a store-brought hummus, just make sure its good quality and only full of good stuff!
1 x 400g can chickpeas, drained and rinsed
¼ teaspoon salt
1 clove garlic, minced
1 tablespoon tahini
1 tablespoon olive oil
2 tablespoons water
1–2 tablespoons lemon juice (to taste)
2 tablespoons chopped parsley leaves and stalks (optional)
½ carrot, cut into 1 x 5cm sticks
½ Lebanese or ¼ telegraph cucumber, cut into 1 x 5cm sticks
½ stick celery, cut into 1 x 5cm sticks
½ capsicum, core and seeds removed and sliced 1cm
1. Put all homemade hummus ingredients in food processor or blender and blitz, until smooth. Add 1–2 tablespoons more water if ingredients are not combining. Season to taste with salt.
To serve, place veggie sticks on a plate, along with ¼ cup hummus and dip veggie sticks into hummus.
Nutritional Info Homemade Hummus (per serve)
Energy (kJ): 507
Energy (Cal): 121
Carbohydrate (g): 7.0
Protein (g): 5.4
Fat (g): 8.2
Saturated Fat (g): 1.1
Sugars (g): 0.2
Nutritional Info Veggie Sticks (per serve)
Energy (kJ): 129
Energy (Cal): 31
Carbohydrate (g): 4.7
Protein (g): 1.4
Fat (g): 0.3
Saturated Fat (g): 0
Sugars (g): 4.6
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