Veggie sticks with hummus dip
Super easy and quick snacking/munching solution.
Ingredients
Veggie Sticks
- 1 cup cooked chickpea drained (garbanzo beans)
- 1 tbsp Tahini (Heap Full)
- 1 Garlic Clove Crushed
- 1/2 Lemon Juice
- 1/4 cup drained water from the cooked chick pea
- 1 tbsp Himalayan salt or as per taste
- 1 tbsp cumin seed powder
- 2 tbsp olive oil / 2-3 olives
Hummus Dip
- 1 cup cooked chickpea drained (garbanzo beans)
- 1 tbsp Tahini (Heap full)
- 1 garlic clove crushed
- 1/2 Lemon Juice
- 1 big roasted red peppers
- 1/4 cup drained water from cooked chick pea or more if you need
- 1/4 tbsp dried basil herb optional
- 1 tbsp Himalayan salt or as per taste
- 1/2 tbsp or more cayenne pepper
- 2 tbsp olive oil / 2-3 olives
Instructions
Veggie Sticks
- Overnight soak the chickpea.
- In morning wash them again and cook with fresh water and little salt.
- Once cool down drain the water from the chickpeas.
- Add all the ingredients in the widemouth blender/ processor and blend till you get the creamy texture.
Hummus Dip
- same as above, just add roasted bell pepper.
- ️Pre heat the oven at 180 C.
- Deseed and chop the bell pepper, roast for 15 minutes.
- Just blend everything together in a powerful blender until you get the creamy texture.
Notes
Most vegetables are naturally low in fat and calories.
Eat them with protein-rich dips and get all the benefits and great taste.
If you are always in a rush, to save time you can cut the veggies in advance.
Julienne the carrot, cucumber, and celery sticks.
Put them in a glass container, pour water over them, and close the lid.
Refrigerate them and change the water every 2 days.
I know what you are thinking 🙂 that they will lose the benefits!
You will still get most of the benefits from the veggies other than vitamin C or E.
You will get lots of fiber and many nutrients, including potassium, dietary fiber, and folate (folic acid).
️ You can enjoy them with sour cream ( recipe in sauce and dips section)or with creamy avocado dip.
Protein-rich chickpea hummus
Store in a glass container ( not airtight ). It will remain fresh for a week in the fridge.
You can enjoy them with the sour cream dip ( recipe in sauce and dips section) or creamy avocado dip.
Amazing bell pepper hummus