Hummus with Veggie Dippers

We have grown to really, really like hummus. In fact you could say I crave it. My hubby is a so so hummus fan but everyone else in the clan loves it as much as I do. We served it in cherry tomato shells along with assorted vegetable dippers such as green onions. There are many wonderful brands of hummus on the market today,  Sabra being one we really like but once in awhile I like to “get fancy” and make hummus from scratch.

hummus veggies

A Word About Hummus

This thick Middle Eastern sauce is made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil. It’s usually served as a dip with pieces of pita bread or as a sauce. When combined with tahini, a sesame-seed paste, it becomes hummus bi tahina. Middle Eastern markets carry both forms in cans or jars and sometimes fresh. In my house anyway, we serve and enjoy hummus as a dip served with pita bread and veggies.

Pita Bread

Pita Bread is also called pocket bread. This Middle Eastern flatbread can be made of white or whole wheat flour. Each pita round splits horizontally to form a pocket. A wide variety of ingredients can be stuffed to make a sandwich. Throughout the Middle East, pitas are served with meals or cut into wedges and used as dippers. Pita bread is available in most supermarkets. A popular brand is: Kangaroo Pita Pockets

Hummus with Veggie Dippers

Yield: 6 servings
Prep Time: 15 minutes
A super hummus recipe that we like to serve in cherry tomato shells.
No ratings yet
Leave a Review »
Print Recipe

Ingredients

  • 1/2 cup tahini, (sesame paste)
  • 1/3 cup lemon juice
  • 2 15 oz cans chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried dill
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • cherry tomatoes
  • green onions, sliced

Equipment

  • blender

Instructions
 

  • In a blender container or food processor bowl, combine tahini and lemon juice.
  • Cover and blend for 2 minutes. Add chickpeas, oil, and garlic cloves. Cover and blend for 2 minutes. Add dill, curry powder, salt, and ground cayenne pepper. Cover and blend until mixture is smooth, stopping and scraping sides as necessary. Cover and chill for up to 3 days. Stir hummus before serving.
  • With a melon baller, scoop seeds and membranes out of cherry tomatoes. Discard. Fill cherry tomatoes with hummus and/or serve with assorted veggie dippers. Sprinkle hummus with sliced green onions before serving.
  • For a creamier hummus, remove the skin/shells from the rinsed and drained chickpeas.

Nutrition

Serving: 1g, Calories: 167kcal, Carbohydrates: 6g, Protein: 4g, Fat: 15g, Saturated Fat: 2g, Sodium: 202mg, Potassium: 114mg, Fiber: 1g, Sugar: 1g, Vitamin A: 40IU, Vitamin C: 6.7mg, Calcium: 35mg, Iron: 1mg
Course: Appetizer
Author: Lynn / Turnips 2 Tangerines
Keyword: chickpeas, dip, hummus
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

Braunschweiger Spread

 

hummus veggie