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Hummus and Crudités

2.9

(9)

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Photo by Gail Albert Halaban

Pack carrot and celery sticks along with this lemony hummus.

Recipe information

  • Yield

    Makes 4 to 6 servings

Ingredients

1 15-to 16-ounce can garbanzo beans (chickpeas), drained
1 small garlic clove, pressed
6 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon ground cumin

Preparation

  1. Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 week ahead. Keep chilled.

TagsHummusDipSpreadsChickpeaBean and LegumeVegetableLemonCitrusFruitSnackStarterDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerMake AheadNo-CookFood ProcessorBon Appétit

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