Homemade Hummus with Vegetable Crudites

Make this Greek dip to impress Mum and Dad, but you will love it too. You can serve this with fresh vegetables and pitta bread. You can use any vegetables at all, uncooked and full of vitamins. A great party dish!

 Serves:   3-4                               Preparation Time: 15 mins



For the Hummus

  • 200 grams/ 7 oz of tinned chickpeas, drained and rinsed
  • 2 tbsp of lemon juice
  • 1 clove of garlic, crushed
  • 1 tsp of ground cumin
  • 100 ml/3 ½  fl.oz of tahini paste
  • 3 tbsp of water
  • 2 tbsp of olive oil
  • 1 tsp of paprika

For the Vegetables

  • 2 carrots, peeled and cut into sticks
  • 2 sticks of celery, cut lengthwise into sticks
  • 1 pepper (any colour) deseeded and sliced into sticks
  • Any other vegetables, cauliflower, broccoli (in florets), baby tomatoes, radishes etc
  • 1 pitta bread, warmed in the microwave and sliced into ‘fingers’



Put all the hummus ingredients into a food processor, except the paprika. Pulse for 30 seconds, and then put on medium power for a further 1 minute. Check to see if the ingredients are blended together, if not, put on medium power again for a further 30 seconds. Continue doing this until all the ingredients are blended together.


Scoop the hummus into a pretty dish, cover with cling film and put in the fridge while you prepare your vegetables. Display everything on a platter. Remove cling film and sprinkle over the paprika.