Hummus with Vegetable Sticks
A dip pot and a jar of carrot, cucumber, pepper and celery sticks. Vegan, ten minutes.
10 min
2 servings
Difficulty 1/5
Morning snack · Afternoon snack
Prep 10 min
Nothing is cooked here, so the whole recipe is in the cutting and the packing. Sticks stood upright in a jar stay crisp until the middle of the day; the same sticks lying flat in a box do not.
Per serving
181
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
To dip
Hummus
8 tablespoons (120 grams)
Olive Oil
1 teaspoon (4.5 grams)
Smoked Paprika
1 pinch
Sticks
Carrot
120 grams
Cucumber
150 grams
Bell Pepper, red
1 piece (120 grams)
Celery
2 stalks (80 grams)
Steps
Cut every vegetable into sticks about 8 cm long and as thick as a pencil. Even thickness matters more than it sounds — thin shards bend and snap in the dip.
6 min
Spoon the hummus into a small pot, make a hollow in the middle with the back of the spoon and pour the olive oil into it. Dust the paprika over.
2 min
Stand the sticks upright in a second jar or box. Lying flat in a closed container they sweat and go limp by mid-morning.
2 min
Serving suggestion
Two pots and two jars for two people, so nobody double-dips into the same hummus.
Storage
Cut the sticks the night before and keep them in the fridge in water; drain them in the morning.
Notes
Kohlrabi and fennel cut into sticks just as well and both keep longer than cucumber.
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