Plate with hummus and garnish of parsley leaf and celery stick

Hummus is easy to make, a big hit at parties with a flower of veggies around it, and is simple for a quick after school or, in the office, snack with some carrot, cucumber, or celery sticks. If you are snacking with kids in the car, in-between activities, it is a low mess food.


3 cups of cooked chickpeas
1/4 cup lemon or lime juice
1/4 cup olive oil
2 cloves garlic
1/2 tbsp tahini
1 tsp of sea salt
1/8 tsp ground black pepper
4 oz of roasted red pepper (I used Mediterranean Organic)
Optional: additional olive oil, cayenne pepper and/or paprika, parsley


Place garlic, olive oil, tahini, lemon juice, and spices into food processor and blend. Add chickpeas and roasted peppers. Continue to purée until desired paste consistency. Could be left a bit chunky if more texture is desired.
Drizzle olive oil on top. Sprinkle with paprika for prettiness. Decorate with parsley leaves. Dip away!

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