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Easy Hummus with Farmers Market Vegetables

Whip up this easy hummus to go with those beets, carrots, cucumbers, and kohlrabi that you got from your farmer.

Course Appetizer, lunch, Main Course, Snack
Cuisine Mediterranean
Keyword beets, carrots, chickpeas, cucumbers, gluten free, hummus, root vegetables, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 15-oz can garbanzo beans/chickpeas with liquid (see next)
  • 1/2 cup liquid from the chickpeas, plus more for desired consistency
  • 3 medium garlic cloves or 1/4 tsp garlic powder
  • 3/4 tsp sea salt
  • 1 tsp lemon juice or 1/4 tsp citric acid
  • 1/2 tsp cumin powder
  • 1/4 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp toasted sesame oil
  • sliced fresh vegetables, like carrots, cucumbers, kohlrabi, celery, jicama, broccoli, sugar snap peas, bell pepper, and radishes
  • roasted and sliced vegetables, like beets, zucchini, and turnips

Instructions

  1. Combine all hummus ingredients in a blender or food processor and blend until smooth. Add more chickpea liquid, if needed for consistency.

  2. Serve cold or at room temperature with your choice of fresh and/or roasted vegetables.