Crunchy Veggie Sticks with Homemade Hummus

Instructions

1. Add the tahini and lemon juice to a food processor and blend for about 1 minute, until thick and creamy.

2. Add the garlic, olive oil, cumin and salt, and blend for another 30 seconds.

3. Add half of the chickpeas and blend for 1 minute. Scrape down the sides, add the rest of the chickpeas and blend until smooth.

4. With the motor running, add the reserved chickpea liquid a tablespoon at a time until the hummus is as smooth and light as you like.

5. Taste and adjust with a little more lemon juice or cumin.

6. Spoon into a shallow bowl, make a swirl with the back of a spoon, drizzle with a little olive oil and sprinkle with paprika. Serve with the vegetable sticks.

Why It's a Good Choice After 50

Hummus combines chickpeas — a source of plant protein and fiber — with tahini and olive oil. Pairing it with raw vegetables makes a snack that is satisfying and colorful, and homemade hummus usually contains less sodium than many store-bought versions.

• Fiber and plant protein in a small, satisfying portion.
• Lower sodium than many packaged dips.
• Great for sharing — snacks are a lovely reason to sit down together.
• Soft option available — lightly steam the vegetables if raw crunch is difficult.

Tips & Easy Swaps

• No food processor? Use a blender and a little extra liquid, or mash by hand for a rustic texture.
• Flavor ideas: roasted red pepper, a handful of fresh basil, or a spoonful of pesto.
• Spread hummus on whole-grain toast or in a wrap instead of mayonnaise.

Storage & Leftovers

Refrigerate hummus in a covered container for up to 5 days. Store cut vegetables in a container lined with a damp paper towel for up to 3 days.