Creamy chickpea hummus served with crunchy carrot, cucumber, and bell pepper sticks. Fiber, plant protein, and crunch.
Drain and rinse chickpeas.
Blend chickpeas, tahini, lemon juice, garlic, olive oil, and a pinch of salt in a food processor.
Process until very smooth, scraping down sides as needed.
Add 1-2 tablespoons of water if too thick.
Cut carrots, cucumber, and bell pepper into sticks.
Transfer hummus to a bowl, drizzle with olive oil and paprika.
Serve with veggie sticks for dipping.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.