Hummus and Veggies

Instructions

1. 1

   Drain the Chickpeas over a Mixing Bowl, reserving the liquid (aquafaba). Set the liquid aside. For the smoothest hummus, pinch the skins off the Chickpeas — it only takes 2–3 minutes and makes a noticeable difference.

2. 2

   Add the Tahini and Fresh Lemon Juice to the Food Processor. Process for about 1 minute until the mixture is whipped and slightly pale. This step aerates the Tahini for a fluffier, creamier result.

3. 3

   Add the Garlic, Extra Virgin Olive Oil, Cumin, and Kosher Salt to the Food Processor. Process for another 30 seconds until combined.

4. 4

   Add half of the drained Chickpeas. Process for 1 minute, then add the remaining Chickpeas and process for another 1–2 minutes until very smooth.

5. 5

   With the Food Processor running, drizzle in the reserved Chickpeas liquid (or cold Water), 1 tablespoon at a time, until the hummus reaches your desired consistency — creamy and spreadable but not runny. Taste and adjust Kosher Salt or Fresh Lemon Juice as needed.

6. 6

   Peel and cut the Medium Carrots into sticks about 3–4 inches long. Cut the Celery into similar-sized sticks. Slice the English Cucumber into rounds or spears. Seed and slice the Red Bell Pepper and Yellow Bell Pepper into strips. Arrange all vegetables on a large platter or board.

7. 7

   Spoon the hummus into a wide, shallow serving Mixing Bowl. Use the back of a spoon to create a swirl or well in the center. Drizzle generously with Extra Virgin Olive Oil, dust with paprika, and scatter Fresh Parsley over the top.

8. 8

   Place the hummus Mixing Bowl in the center of the veggie platter and serve immediately.

Master the techniques

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