You know those days when you need something healthy but don’t want to spend hours in the kitchen? That’s exactly why I’m obsessed with this hummus with veggies combo! It’s my go-to snack when I’m rushing between meetings or just craving something fresh. Seriously, it takes less time to make than it does to decide what to order for delivery.
The magic of hummus with veggies is how simple yet satisfying it is. Creamy chickpeas blended with garlic and lemon, paired with crisp vegetables – it’s a flavor and texture party in every bite. I always keep the ingredients stocked because this recipe has saved me from countless hangry moments. Plus, it’s packed with protein and fiber, so you actually feel good after eating it!
Why You’ll Love This Hummus with Veggies
Let me count the ways this hummus with veggies combo will become your new kitchen BFF:
- Lightning fast – Ready in under 10 minutes (I’ve timed myself!)
- No oven required – Perfect for hot summer days when cooking sounds awful
- Crazy healthy – Packed with protein, fiber, and all the good stuff
- Totally customizable – Spice it up, dial it down, make it yours!
- Kid-approved – My picky nephew actually eats his veggies with this dip
Honestly, I make this at least twice a week – it’s that good and that easy. The hardest part is deciding which veggies to dunk first!
Ingredients for Hummus with Veggies
Grab these simple ingredients – I bet half are already in your pantry! You’ll need:
- 1 can (15 oz) chickpeas, drained and rinsed (this is crucial!)
- 2 tbsp tahini (that sesame seed paste that makes magic happen)
- 2 tbsp fresh lemon juice (bottled works in a pinch, but fresh is best)
- 2 cloves garlic, minced (more if you’re feeling bold)
- 1/4 cup good olive oil (the flavor carrier)
- 1/2 tsp salt (start here – you can always add more)
- 1/4 tsp cumin (the secret spice that makes people go “Mmm, what is that?”)
- 2-4 tbsp water (for getting that perfect creamy texture)
- Assorted fresh-cut veggies (carrots, celery, bell peppers – whatever makes you happy)
Ingredient Notes & Substitutions
Out of tahini? Try 1 tbsp sesame oil + 1 tbsp yogurt. Fresh chickpeas? Absolutely! Just cook 3/4 cup dried ones first. Not a cumin fan? Skip it or try smoked paprika instead. For ultra-creamy hummus, peel the chickpea skins (tedious but worth it for special occasions). And please – whatever you do – use fresh garlic, not that jarred stuff. Your taste buds will thank you!
How to Make Hummus with Veggies
Okay, let’s get blending! This is where the magic happens – turning simple ingredients into that creamy, dreamy dip we all love. I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.
Step 1: Blend the Base
First, toss those drained chickpeas into your food processor (a blender works in a pinch, but you’ll need to scrape more). Add the tahini, lemon juice, garlic, olive oil, salt, and cumin. Now, here’s my trick – pulse it a few times before letting it run continuously. This helps everything combine evenly without leaving big chunks of garlic (we’ve all been there!). Scrape down the sides with a spatula after about 30 seconds – those sneaky bits always try to escape blending.
Step 2: Adjust Consistency
Now for the water dance! Start with 2 tablespoons of water and blend. The hummus will look thick at first – that’s normal. Add water 1 tablespoon at a time until it reaches your perfect dip consistency. I like mine smooth but still thick enough to cling to veggies. Warning: don’t over-blend or it can get gummy. If that happens, a splash more olive oil usually saves it!
Step 3: Serve & Garnish
Time for the fun part! Scoop your hummus into a bowl and make those little swirls with the back of a spoon – makes it look fancy, right? Drizzle with a bit more olive oil and sprinkle with paprika for color. Arrange your fresh-cut veggies around the bowl – I like doing a rainbow of colors because it just makes me happy. Pro tip: if you’ve got 10 extra minutes, let the hummus chill in the fridge – the flavors marry beautifully!
Tips for Perfect Hummus with Veggies
After making this hummus with veggies probably a hundred times (no exaggeration!), I’ve picked up some game-changing tricks. First, chill it for at least 30 minutes if you can wait – the flavors deepen so beautifully! For extra creamy texture, use ice water instead of room temp when blending. When prepping veggies, cut them into sticks about the size of your pinky – perfect for dipping without breaking. And here’s my secret: a pinch of baking soda in the chickpea water if you’re boiling them yourself makes them extra soft for blending!
Serving Suggestions for Hummus with Veggies
Oh, the possibilities! While I adore hummus with veggies straight up, here are my favorite ways to serve it: warm pita wedges for that perfect chew, crispy crackers when I want crunch, or slathered on sandwiches instead of mayo. For veggies, go colorful – rainbow carrots, purple cauliflower, yellow bell peppers. The brighter the plate, the happier the snack!
Storage & Reheating
Here’s the beautiful thing about hummus with veggies – it actually gets better after a day in the fridge! Store it in an airtight container (I love my glass jars for this) for up to 5 days. No reheating needed – just pull it out about 10 minutes before serving to take the chill off. The veggies? Those are best cut fresh when you’re ready to eat for maximum crunch!
Hummus with Veggies FAQs
Over the years, I’ve gotten so many questions about my hummus with veggies recipe – here are the ones that pop up most often:
Can I freeze hummus?
Absolutely! Freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge and give it a good stir – you might need to add a splash of water or lemon juice to bring back the creamy texture.
What are the best veggies to pair with hummus?
My top picks are crunchy carrots, crisp cucumbers, sweet bell peppers, and celery. But don’t stop there – try jicama sticks, sugar snap peas, or even endive leaves for something different!
I don’t have tahini – what can I use instead?
No tahini? No problem! Try 1 tablespoon sesame oil plus 1 tablespoon Greek yogurt, or almond butter makes a tasty substitute too. The flavor will be slightly different but still delicious.
How can I make my hummus extra smooth?
Two tricks: peel the chickpea skins (tedious but worth it) or blend the hummus for a full 3-4 minutes. Some people swear by adding an ice cube while blending – gives it an ultra-creamy texture!
Nutritional Information
Let’s talk numbers (but don’t worry – these are the good kind!). Keep in mind these are estimates, but here’s the breakdown per serving of this hummus with veggies combo:
- Calories: 180
- Fat: 12g (mostly the heart-healthy kind from olive oil!)
- Protein: 5g (thanks, mighty chickpeas!)
- Fiber: 4g (keeps you full and happy)
Not too shabby for something that tastes this indulgent, right? The veggies add bonus nutrients without adding many calories – nature’s perfect snack!
Did you try this hummus with veggies? I’d love to hear how it turned out! Leave a comment or snap a pic of your colorful creation – your feedback makes my day!
Print
10-Minute Hummus with Veggies: The Ultimate Healthy Snack
- Total Time: 10 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and healthy hummus dip served with fresh vegetables. Perfect for a quick snack or appetizer.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp cumin
- 2–4 tbsp water (for consistency)
- Assorted veggies (carrots, celery, bell peppers, cucumber)
Instructions
- Add chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin to a food processor.
- Blend until smooth, adding water 1 tbsp at a time if needed.
- Adjust seasoning to taste.
- Serve with fresh-cut vegetables.
Notes
- For extra flavor, top with a drizzle of olive oil and paprika.
- Store leftovers in an airtight container for up to 5 days.
- Use fresh chickpeas for a smoother texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup hummus + veggies
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: hummus, veggie dip, healthy snack, chickpea spread
