Homemade Hummus with Celery & Carrot Sticks

This recipe is from an original Easy Hummus Recipe posted HERE.

PREP TIME: 10 min (+12 hrs)


  1. 350 g dried chickpeas (*substitute with 750g cooked/canned)
  2. 4 tsp tahini paste
  3. 4 garlic cloves
  4. 4 tbsp oil (or delicate in taste olive oil)
  5. Water from chickpeas
  6. 1 tbsp sea salt
  7. 1 tbsp cumin
  8. 3 tbsp lemon juice
  9. 1 tbsp vinegar
  10. Optional – pinch of pepper or chili
  11. 2 carrots
  12. 2 celery sticks


  1. Rinse chickpeas under cool water, out in a pot and cover water twice as much as beans. Leave overnight or for 8-12 hours.
  2. Rinse chickpeas, cover with 6 cups of water, bring to boil and cook on low heat for 1 hour until soft. Let it cool. Rinse but save the water in a cup. (Skip these 2 steps if you are using canned or cooked chickpeas)
  3. Drained, cooled chickpeas into the food processor.
  4. Add all other ingredients for this recipe: tahini, garlic, oil, 1/2 cup of water from chickpeas, salt, cumin, lemon juice, vinegar, pepper/chili.
  5. Blend for 1 minute or until smooth. Add more ‘water from chickpeas’ until desired texture, smooth and creamy.
  6. Peel carrot and cut into 1/2 inch (1cm) wide and 2 inch (5cm) long sticks or use baby carrots
  7. Cut celery similar to carrot (step 6)
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