Chickpeas, olive oil, tahini, garlic, and lemon juice are combined to create the nutritious dip or spread known as hummus! This smooth combination, which is high in vitamins, minerals, healthy fats, fiber, and plant-based protein, promotes heart and gut health while also keeping you full. The healthiness of hummus might also depend on what you eat it with. Pair it with fresh vegetable sticks like carrots, cucumbers, or bell peppers for a low-calorie, high-protein snack if you want to avoid the traditional Hummus-Pita bread pairing.

These vegetable-and-hummus choices might be ideal for combining flavor and health, whether you're throwing a party and searching for vibrant hummus board ideas or trying to manage your midday cravings and conquer post-workout hunger. Let's answer your question about the proper way to consume hummus!

Vegetables to accompany hummus

In a June 9 Instagram post, nutritionist Manjari Chandra offered vegetable options to pair with hummus. The nutritionist advises, "The ideal combination of flavor, fiber, and nutrients is crunchy veggie sticks with homemade hummus."

1. Carrot

Carrot is well-known for its immune-boosting, anti-cancer, and antioxidant benefits. This root vegetable contains a high concentration of carotenoids, polyphenols, and vitamins, which are all beneficial for blood sugar, digestion, blood pressure, and eyesight.

You can peel the carrots and chop them into sticks to enjoy with hummus.

2. Cucumber

Maintaining blood pressure and sugar levels, regulating hydration, enhancing skin health, facilitating digestion, and managing weight loss are all health benefits of cucumbers. It is rich in potassium, fiber, magnesium, manganese, and vitamins A, C, and K.

Slice these into sticks and use them. If you enjoy cucumbers in that way, you may deseed it.

3. Bell peppers

Want to give your hummus board a little pop? Include red, yellow, and green bell peppers. Vitamin C, antioxidants, and other vital nutrients are abundant in these foods. Capsicum, commonly known as green bell pepper, is beneficial for digestion, blood pressure, skin health, improved vision, heart health, bone health, collagen formation, and immunity.

Red bell peppers help people lose weight since they have few calories. It has vitamin A, which helps with vision and immune system health, as well as vitamin B6, which enhances cognitive function. The vitamin C in it is beneficial for easing pain.

Vitamins C, A, and B6, which are essential for immune system, eye health, and brain function, are abundant in yellow bell peppers. Aside from these, these colorful vegetables are also high in potassium and folate, which support healthy cell function and heart health. Additionally, its fiber content aids digestion.

Cut the bell peppers after deseeding them to serve with hummus.

4. Celery, trimmed and chopped into three-inch lengths

5. Zucchini

6. Tomatoes from cherries

7. Radishes

Guidelines for serving hummus with veggies

1. Make sure all veggies are well washed and dried

2. Peel and slice into identical sticks.

3. Wrap them in damp paper towels or keep them in cold water to keep them crisp in the refrigerator for as long as three days.

The nutritionist Manjari Chandra's hummus recipe

Components

• one and a half cups of boiled and strained chickpeas
• 1/4 cup tahini (olive oil with toasted and ground sesame seeds)
• 2-3 tablespoons of fresh lemon juice (1 lemon)
• 2 tablespoons additional extra virgin olive oil
• 1 clove garlic, chopped coarsely
• half a teaspoon of powdered cumin
• Add salt to taste.
• Cold water, 2–4 tablespoons, to ensure consistency
• Paprika, olive oil drizzle, chopped parsley (optional) for garnish

Recipe

1. combine the fundamental elements

2. Mix the chickpeas, tahini, lemon juice, garlic, cumin, and salt in a food processor. Use the food processor to combine all ingredients until they are thick and granulated.

3. Mix in water and olive oil:

4. Drizzle in olive oil and gradually add 2 tablespoons of cold water while mixing. Mix until it is smooth and creamy. For the desired smoothness, add more water, one tablespoon at a time.

5. Add extra salt, lemon juice, or garlic according to your preference.

6. To allow the taste to develop, refrigerate for 30 to 60 minutes.

7. Before serving, sprinkle with parsley, paprika, and a drizzle of olive oil.

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