Recipes › Crudites with fiery hummus
Crudites with fiery hummus
Chickpea hummus with cumin and cayenne, served with raw veggie sticks to dip. A healthy snack with bite.
- Heat:
2/5 - Time:
- 15 min
- Servings:
- 4 people
- Category:
- Snack
Ingredients
- 1 can of cooked chickpeas
- 2 tbsp tahini
- 1 clove of garlic
- The juice of half a lemon
- 1 teaspoon ground cumin
- Cayenne or hot paprika to taste (or harissa, or a chopped fresh chili)
- Extra virgin olive oil
- Carrot, celery and cucumber to dip
Steps
- Drain the chickpeas but save a little of their liquid (the aquafaba).
- Blend the chickpeas with the tahini, the garlic, the lemon juice, the cumin and a good hit of cayenne.
- Add a drizzle of oil and aquafaba bit by bit until you get a smooth cream.
- Taste and adjust the heat: the hummus should leave a tingle at the end.
- Cut the vegetables into finger-sized sticks.
- Serve the hummus in a bowl with a drizzle of oil and more cayenne sprinkled on top, and surround it with the sticks.