A no-cook snack made by blending boiled chickpeas with tahini and lemon into hummus and serving it with colorful vegetable sticks. A practical method for getting vegetable-averse children to enjoy eating them by dipping.
Blend the chickpeas, tahini, lemon juice, garlic, and olive oil until smooth.
If the hummus is too thick, add a few spoons of the chickpea cooking water and blend again, then adjust the salt.
Cut the carrot and cucumber into finger-thick sticks.
Transfer the hummus to a bowl and serve with the vegetable sticks.
Important: After draining the chickpeas, set aside a few tablespoons of the cooking water to use for adjusting consistency. Contains sesame (tahini). Hummus can be kept in the fridge in a closed container for up to three days; drizzling a thin layer of olive oil on top helps keep it fresh.
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