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Vegan Hummus with Veggies and Olives Recipe

A creamy vegan hummus paired with crisp veggies and briny olives for a fresh, healthy snack or appetizer.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 can 400g chickpeas, drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 lemon juiced
  • 1 clove garlic
  • ½ tsp cumin powder
  • Salt to taste
  • 1 cup assorted fresh veggies carrots, cucumber, bell peppers
  • ¼ cup pitted olives sliced

Method
 

  1. Combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in the food processor.
  2. Blend until smooth and creamy, scraping down sides as needed.
  3. Taste and adjust seasoning if required.
  4. Transfer hummus to a serving bowl.
  5. Arrange fresh veggies and olives around the bowl or serve on the side.
  6. Dip, scoop, and enjoy!

Notes

Nutritional Information (per serving)

  • Calories: 180
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 6g

Vitamins and Minerals (approximate % Daily Value per serving)

  • Iron: 15%
  • Vitamin A: 20%
  • Vitamin C: 12%
  • Calcium: 8%
  • Potassium: 10%

Additional Notes / Tips

  • Add smoked paprika or chili flakes for a spicy kick.
  • Swap veggies for crackers or pita for variety.
  • Store hummus covered in the fridge up to 3 days.
  • Fresh herbs like parsley or cilantro add a fresh twist.