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Bon Appétit

Hummus and Crudités

By Maria Helm Sinskey

2.9

(9)

Image may contain Food Bread Ice Cream Creme Cream Dessert Hot Dog Plant and Burger
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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