Hummus is one of our always-in-rotation snacks. So reliable. So delicious. But lately we’ve been making it from scratch and realizing it should be treated as much more than a quick bite. You can slice raw veggies from your box and serve yourself a personal crudité platter, like we’ve done here. If you’re looking for something more filling, add falafel or spiced lamb and serve with pita. Sounds like dinner to us.
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Creamy Coriander and Cumin Hummus with Fresh Vegetables
Ingredients
Scale
- 6 cups cooked chickpeas, drained
- 3/4 cup tahini
- 1/2 small red onion, diced
- 6 cloves garlic, peeled
- 1 white or yellow onion, peeled quartered
- 3 tablespoon nutritional yeast seasoning
- Juice from 3 large lemons
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup cold water
- Optional toppings: cilantro, feta cheese, diced red onion
- Optional pairings: sliced cucumber, carrot sticks, halved grape tomatoes, sliced bell peppers, pita chips, tortilla chips
Instructions
- Add everything to a food processor or blender, except for the cold water, and pulse to combine.
- Continue to blend until smooth and consistent, adding in cold water ¼ cup at a time to loosen. Taste test and adjust as necessary.
- When ready to eat, add to a bowl or platter. Top with optional garnishes like fresh cilantro, feta cheese, and diced red onion. Serve with sliced vegetables and chips. Enjoy!
One reply on “Creamy Coriander and Cumin Hummus with Fresh Vegetables”
This is great
★★★★★