Eosinophilic Esophagitis Friendly Vegan Hummus Veggie Cups
Total time20 min
Prep time20 min
Cook time0 min
4.5(8)
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Learn more →Ingredients
4 servings
For the hummus
- 1 can (15 oz) chickpeas, drained, liquid reserved
- 3 tbsp tahini
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 clove garlic, peeled
- 2 tbsp olive oil, plus more for drizzling
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp smoked paprika (optional)
For the cups
- 2 medium carrots, peeled and cut into sticks
- 2 stalks celery, cut into sticks
- 1 medium cucumber, cut into spears
- 1 medium red bell pepper, seeded and cut into strips
Instructions
- 1
Add the garlic to the food processor and pulse 5–6 times until finely minced.
- 2
Add the chickpeas, tahini, lemon juice, olive oil, cumin, and salt to the food processor. Process for 1 minute, until the mixture is mostly smooth.
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