Hummus & Veggie Dip

Hummus & Veggie Dip

Packing this hummus and veggie dip in your lunch will give you high amounts of protein and low fat. This means that you will have an energy boost without the crash. Mixed with the vegetable dippers, this is the PERFECT 3pm pick-me-up at the office, instead of hitting the vending machine.

Makes about 4 servings


1 can of garbanzo beans (chickpeas) rinsed and strained

¼ cup lemon juice (fresh squeezed, no pulp)

3 cloves of garlic, minced

¼ cup tahini

2Tbs olive oil (organic)

1-2 tsp sea salt (to taste)

3Tbs water

Veggie Sticks of choice (Celery, Peppers, Carrots, Zucchini, etc.)


In a magic bullet or food processor, mix the tahini and lemon juice for about a minute, then scrape the sides down and process another 45 seconds, you want a smooth, creamy texture.  Add in the oil, garlic and salt. Mix for about 30-45 seconds and then scrape again. Mix another 30 seconds.

Add half of the beans to the mix and blend for about 1 minute, then scrape the sides. Add the other half and then mix for about 2 minutes until you have a thicker, creamier mixture. If you have the perfect texture now, voila! If not, add water a bit at a time and mix until you have the perfect dippable texture.

This is a great dip for veggies, but also works as a healthy spread for sandwiches.

From Lynn Hall’s book

22 Ways to Improve Lunch: Recipes for Snacks, Sandwiches, Soups,  Salads  and Wraps for School and Work

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