Hummus with fresh vegetables and crisp bread is the perfect summer snack and beyond! Check out how quickly you can prepare a homemade lunch that’s great for a picnic, work, or school.
Ingredients
Hummus
- canned chickpeas: 100 g
- aquafaba (chickpea liquid): 25 ml
- tahini (sesame paste): 25 g
- olive oil: 20 g
- lemon juice: 10 g
- garlic clove: 1
- salt: 2 pinches
- black pepper: 1 pinch
- cumin: 1 pinch
Additionally
- crispbread: 3 slices
- nigella seeds (black cumin): 1 pinch
- pickling cucumber: 1
- red bell pepper: 0.25
- young small carrots: 5
Preparation
Step 1: Prepare the Hummus Put the chickpeas into a blender, add the aquafaba, and blend until fairly smooth. Once most of the chickpeas are crushed, add the lemon juice, garlic, tahini, salt, pepper, olive oil, and cumin.
Tip: If the hummus consistency needs adjustment, you can add more aquafaba or very cold water to the paste.
Step 2: Serve the Hummus Transfer the prepared hummus to a bowl or container and sprinkle with nigella seeds. Serve with crispbread, peeled or well-washed young carrots, cucumber cut into sticks, and bell pepper.
