Homemade Hummus with Warm Pita & Veggie Dippers
Silky homemade hummus in 5 minutes, served with warm pita triangles and crunchy rainbow veggies. A perfect dip-and-snack lunch for kids and grown-ups.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 (15 oz) can Chickpeas, drained (save the liquid)
- 3 tbsp Tahini
- 1 tbsp Extra-virgin olive oil
- 1 Lemon
- 1 clove Garlic
- 1/4 tsp Ground cumin
- 2 Whole-wheat pitas
- 2 Carrots, cut into sticks
- 1 Cucumber, cut into sticks
- 1 Red bell pepper, sliced
- 1 cup Cherry tomatoes
- 1 pinch Paprika
Directions
- Blend the chickpeas, tahini, lemon juice, garlic, cumin and a pinch of salt in a food processor. Add 3 to 4 tbsp of the chickpea liquid or ice water and blend 2 to 3 minutes until very smooth.
- Spread into a bowl, drizzle with the olive oil and sprinkle with paprika.
- Warm the pitas in a skillet or oven and cut into triangles.
- Serve with the veggie dippers.
Calorie breakdown
Chickpeas 88 · pita 85 · tahini 68 · olive oil 30 · carrots 13 · cucumber 11 · pepper 8 · tomatoes 7 · lemon + garlic 2
💡 Lighter tip: Pack hummus in a small container with veggies and pita in a bento box. It keeps 5 days in the fridge.
Helpful for this recipe
Food processorShop on Amazon →Bento lunch boxShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →