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Hummus with Raw Veg Crudités & Whole-Wheat Toast Strips
Recipe

Hummus with Raw Veg Crudités & Whole-Wheat Toast Strips

Starter • South Africa

A balanced, lighter starter: smooth chickpea hummus served with carrot, cucumber and bell pepper sticks plus whole-wheat toast strips for dipping.

Why smarter

Uses chickpeas and tahini for satisfying protein, fibre and healthy fats, with plenty of raw veg for crunch and volume. Whole-wheat toast adds a familiar, practical carb without needing frying or creamy dips.

Chef tip

For extra-smooth hummus, blend a full 2 minutes, scrape down the bowl, then blend again while drizzling in cold water until it turns pale and fluffy.

Soft line

A simple, colourful platter that works any day of the week.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Canned chickpeas, drained and rinsed 410.000 g can canned chickpeas Yield about 240 g drained
2 Tahini 45.000 ml tahini 3 tbsp
3 Lemon juice 30.000 ml lemon juice 2 tbsp, fresh if possible
4 Garlic, crushed 1.000 clove garlic
5 Ground cumin 2.500 ml ground cumin 1/2 tsp
6 Paprika (plus extra to sprinkle) 2.500 ml paprika 1/2 tsp
7 Canola oil 15.000 ml canola oil 1 tbsp, plus a small drizzle to serve (optional)
8 Salt 2.500 ml salt 1/2 tsp, or to taste
9 Cold water 45.000 ml water 3 tbsp, add as needed for texture
10 Carrots, cut into sticks 2.000 medium carrots
11 Cucumber, cut into batons 1.000 medium cucumber
12 Bell peppers (robot peppers), sliced 2.000 medium bell peppers Any colours
13 Whole-wheat bread 4.000 slices whole-wheat bread Cut into strips

Method

  1. Prep the veg: wash and cut carrots, cucumber and peppers into dip-friendly sticks and slices. Keep chilled while you make the hummus.
  2. Toast the bread: toast whole-wheat slices until crisp, then cut into strips (toast soldiers).
  3. Start the hummus: in a food processor, blend tahini, lemon juice, garlic, cumin, paprika and salt for 30–45 seconds.
  4. Add chickpeas and oil: tip in drained chickpeas and the canola oil, then blend until thick and fairly smooth, scraping down the bowl once.
  5. Adjust texture: with the motor running, drizzle in cold water a spoonful at a time until the hummus becomes creamy and scoopable.
  6. Taste and balance: add a pinch more salt or a squeeze of lemon if needed.
  7. Serve: spoon hummus into a shallow bowl, swirl the top with the back of a spoon, and sprinkle with a little extra paprika (and an optional small drizzle of canola oil).
  8. Plate up: arrange raw vegetables and toast strips around the hummus and serve immediately.