Hummus with Veggie Sticks

Containing 161 kcal and 6g of protein, this low-calorie meal effectively suppresses hunger between main courses.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (3 servings), not per serving.

• 150g boiled chickpeas · 246 kcal in the whole recipe
• 20g tahini · 119 kcal in the whole recipe
• 1/2 lemon, juiced · 9 kcal in the whole recipe
• 1 garlic clove · 8 kcal in the whole recipe
• 1 tsp olive oil · 44 kcal in the whole recipe
• 1 carrot, cut into sticks · 41 kcal in the whole recipe
• 1 cucumber, cut into sticks · 16 kcal in the whole recipe
• Cumin, salt

Method

1. Take out your food processor or blender (a kitchen appliance for chopping) and place it on the counter.

   

2. Empty the boiled chickpeas, tahini, lemon juice, and garlic into the processor bowl.

   

3. Add a pinch of cumin, salt, and two tablespoons of water on top.

   

4. Turn on the processor and blend for about 1 minute until the mixture is completely smooth and creamy.

   

5. Transfer the mixture to a plate and create a small well in the center using the back of a spoon.

   

6. Drizzle the olive oil over this well.

   

7. Peel the carrot and cucumber, then slice them into long, thin sticks.

   

8. Arrange the vegetable sticks on the side of the plate to make it ready for serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.