Hummus Dip and Crudites
A great dip to whip up and serve with vegetable sticks for morning or afternoon tea, or simply throw into a lunchbox.
Prep: 10 min | Makes: 1½ cups
Hummus Dip and Crudités
Dip:
⅓ cup tahini
1 x 400g can chickpeas
⅓ cup aquafaba (juice from chickpea can)
2 tbsp olive oil
½ tsp ground cumin
¾ tsp fine sea salt
1 large clove garlic, peeled
3 tbsp fresh lemon juice
Crudités:
Carrot, capsicum, cucumber, celery, snowpeas, beans, etc
01 Rinse chickpeas, reserving aquafaba juice. Add all ingredients to a food processor and puree until smooth. Pause as needed and scrape down the sides of the bowl with a knife. If dip seems too thick, add another 1-2 tbsp of aquafaba.
02 Taste and season with additional salt, cumin, and/or lemon juice, if needed.
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