Vegan Hummus Veggie Cups
Creamy, garlicky homemade hummus paired with a rainbow of crisp vegetables — this is the kind of snack or light meal that looks impressive but comes together with almost zero effort. The hummus is blended from scratch using chickpeas, tahini, fresh lemon juice, and a touch of cumin, with reserved chickpea liquid worked in gradually to get that perfectly smooth, scoopable texture. Spooned into individual cups and topped with a drizzle of olive oil and a dusting of smoked paprika, each serving feels like something you'd order at a restaurant. Carrot sticks, celery, cucumber spears, and red bell pepper strips stand upright in the hummus, making these cups as fun to eat as they are to look at. Everything in this recipe is entirely plant-based — no dairy, no eggs, no hidden animal products to second-guess — so it works beautifully for anyone cooking without those ingredients. It makes four generous servings, which is perfect for meal-prepped snacks throughout the week or a crowd-pleasing appetizer that disappears fast.
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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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