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The appetizer, Mediterranean

Homemade hummus and crudités

Homemade hummus and crudités is an appetizer for 6 people made with canned chickpeas, tahini and lemon, served with vegetable sticks. It takes 20 minutes of active work, can be made entirely the day before, and the key to success is blending it long enough for a smooth texture. It's very easy and costs about €1.00 per person.

A hummus this creamy, with lemon and a mountain of crunchy veggie sticks, is the kind of thing people dig into without any fuss.

Homemade hummus and crudités
For
6 people
Work
20 min
Total time
30 min
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.00
Calories per person
170 kcalcalculated by Kiloach, your weight coach

This hummus has the texture you want but don't always get, creamy and light at the same time, carried by lemon and a touch of cumin. The crunchy vegetables around it, carrots, cucumber, radishes with their tops still on, give it the contrast that keeps people coming back for more without even noticing, glass in hand.

It's the kind of appetizer that fits any occasion, from a last-minute dinner with friends to a slower family meal, and it works just as well for kids as for adults. It slides easily in front of a Mediterranean main, grilled meats, or simply with bread and olives for nibbling before the meal starts.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 5 min
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, make the hummus completely and keep it chilled in a covered bowl. The morning of, peel and cut the vegetables, then leave them in cold water. Right before guests arrive, take the hummus out of the fridge and drain the vegetables. At serving time, arrange everything with a drizzle of oil and the paprika on top.

The ingredients

6 people

Pantry

  • Canned chickpeas 480 g
  • Tahini 3 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Ground cuminoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Lemons 2
  • Garlic 1 cloves
  • Carrots 4
  • Cucumber 1
  • Radishes 1 bunch

Allergens Sesame

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Drain the chickpeas, keeping their liquid, and blend them with the tahini, lemon juice, garlic, cumin, salt and 3 spoonfuls of their liquid. 5 min

    Blend for a good 3 minutes, a long blending time is what makes the hummus really smooth.

  2. Add 3 tablespoons of olive oil, blend again, taste and adjust the lemon and salt, then keep the hummus chilled in a covered bowl.

    Hummus thickens in the fridge, loosen it with a splash of chickpea liquid before serving.

The same dayDuring the day, whenever you get a moment.

  1. Peel the carrots and cut them into sticks, cut the cucumber into sticks, and trim the radishes, keeping their leafy tops.

    Drop the vegetables into a bowl of very cold water, they turn extra crisp.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the hummus out of the fridge 20 minutes ahead and drain the vegetables on a kitchen towel.

    Hummus tastes best at room temperature.

When it's time to serveThe final touches, right in front of your guests.

  1. Make a well in the hummus with the back of a spoon, drizzle with olive oil and dust with paprika, then arrange the vegetables around it.

    Add a few whole chickpeas and a bit of parsley for a nicer presentation.

Our tips to get it right

  • Peel the skins off the chickpeas before blending if you have time, it makes the hummus even smoother.
  • Use a powerful blender rather than just an immersion blender, that's really where the smooth texture comes from.
  • Always make more vegetables than hummus, they disappear just as fast as the dip itself.

The variations

  • Swap part of the chickpeas for white beans for a milder, less distinctive hummus.
  • Blend in a cooked beet with the chickpeas for a pink hummus that's a fun change from the classic.
  • For kids, serve toasted bread sticks alongside the vegetables, they often prefer dipping bread to crunching raw veggies.

What to serve it with

  • Warm pita bread or grilled flatbread
  • Marinated olives and crusty bread
  • A glass of iced mint tea

Storage

The hummus keeps for 2 to 3 days in the fridge in a covered bowl, kept separate from the vegetables. It doesn't freeze well, the texture turns grainy once thawed. No need to reheat it, it's meant to be eaten cold or at room temperature.

Questions about this recipe

Can I make this hummus without tahini?

Yes, replace the tahini with the same amount of almond butter or thick Greek yogurt. The flavor will be less distinctive but the texture will stay creamy.

How do you get a really smooth hummus?

Blend for at least 3 minutes straight and add the chickpea liquid little by little. A powerful blender really makes a difference here.

Can I use dried chickpeas instead of canned?

Yes, soak them overnight then cook them for about an hour until very tender. Save some of the cooking water to replace the canned liquid.

How do you plate hummus so it looks nice?

Spread it in a shallow dish with the back of a spoon, forming a well in the center. Pour the olive oil into the well and sprinkle with paprika just before serving.

Can a homemade hummus with crudités be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a homemade hummus with crudités?

Allow 30 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a homemade hummus with crudités?

About 170 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a homemade hummus with crudités cost?

About €1.00 per person, that's €6.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains sesame. Remember to ask your guests about their allergies before putting your menu together.

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