Hummus Veggie Plate

Ingredients

• 1 cup chickpeas
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1/2 cucumber, sliced
• 1 carrot, sliced
• 1 celery stalk, sliced

Instructions

1. Drain and rinse the chickpeas. For an extra-smooth hummus, rub them between your hands to loosen the skins and discard any that float off.
2. Add the chickpeas, tahini, lemon juice, a small garlic clove (if desired), and 2 tablespoons of cold water to a blender or food processor.
3. Blend on high for 2 to 3 minutes, scraping down the sides as needed, until the hummus is completely smooth and creamy. Add more water a teaspoon at a time if it's too thick.
4. Season with salt to taste, then transfer to a shallow serving bowl. Use the back of a spoon to create a swirl on top and drizzle with a little olive oil.
5. Arrange the sliced cucumber, carrot sticks, and celery around the hummus and serve immediately.

Tips

• Processing the hummus for a full 3 minutes (longer than you think) is the key to achieving that silky restaurant-style texture.
• Swap celery for bell pepper strips or radishes for a different crunch.
• Make a double batch of hummus — it keeps well in the fridge for up to 5 days.
• Add a pinch of cumin or smoked paprika on top for extra flavor and a pretty presentation.