Homemade Hummus with Veggie Sticks (using Homemade Tahini)

Ingredients:

For the Homemade Tahini:

• 1 cup sesame seeds

• 2-3 tbsp olive oil (or any neutral oil like avocado or grapeseed oil)

• Pinch of salt (optional)

For the Hummus:

• 1 can (400g) chickpeas, drained and rinsed

• 2 tbsp homemade tahini (see recipe above)

• 1 tbsp olive oil

• 1 garlic clove, minced

• 2 tbsp fresh lemon juice

• 1/2 tsp ground cumin

• Salt to taste

• 2-4 tbsp water (adjust for consistency)

For the Veggie Sticks:

• Carrots, peeled and cut into sticks

• Cucumber, cut into sticks

• Celery, cut into sticks

• Bell pepper, cut into strips

• Any other vegetables you would like

Instructions:

Make the Tahini:

• If you haven’t already, toast the sesame seeds in a dry pan for 2-3 minutes until fragrant (optional).

• Add the sesame seeds to a food processor, and blend until crumbly. Add olive oil, one tablespoon at a time, and blend until smooth and creamy.

• Add a pinch of salt if desired. Transfer to a jar and set aside.

Make the Hummus:

• In a food processor or blender, combine the chickpeas, homemade tahini, olive oil, minced garlic, lemon juice, cumin, and salt.

• Blend until smooth, scraping down the sides as needed. Gradually add water, one tablespoon at a time, until the hummus reaches your desired consistency (creamy and smooth).

Prepare the Veggie Sticks:

• While the hummus is blending, cut your veggies into sticks or strips for dipping. Arrange them on a serving platter.

Serve:

• Transfer the hummus to a bowl, drizzle with extra olive oil if desired, and garnish with a sprinkle of ground cumin or chopped parsley.

Serve the veggie sticks alongside for dipping!