Introduction
The tradition of serving raw vegetables with dips traces back to ancient Mediterranean cultures, where hummus, made from protein-rich chickpeas, has been a dietary staple for thousands of years. This simple yet sophisticated combination gained global popularity during the health food movement of the 1960s and has since become a staple at both casual gatherings and elegant soirées. What makes this pairing particularly special is its versatility - it's equally at home at a child's lunchbox as it is at a formal cocktail party, proving that sometimes the simplest combinations are the most timeless.
Ingredients
• 2 large carrots (about 8 inches long), peeled and cut into 3-inch sticks
• 1 large English cucumber (about 12 inches long), cut into 3-inch batons
• 2 cups store-bought or homemade hummus
• 2 tablespoons extra virgin olive oil, for drizzling
• 1 teaspoon smoked paprika, for garnish
• 2 tablespoons fresh parsley leaves, finely chopped
• 1/4 teaspoon flaky sea salt
Step 1:
Peel carrots using a vegetable peeler and cut into 3-inch sticks about 1/4 inch thick.
Step 2:
Cut cucumber into 3-inch batons of similar thickness to the carrots.
Step 3:
Spread hummus in an even layer on a serving platter, creating swoops and swirls with the back of a spoon.
Step 4:
Drizzle olive oil over the hummus, then sprinkle with smoked paprika.
Step 5:
Arrange carrot and cucumber pieces artfully around the hummus.
Step 6:
Garnish with chopped parsley and flaky sea salt just before serving.
Q: Can I prepare this ahead of time?
A: Cut vegetables up to 24 hours ahead and store in airtight containers. Assemble platter just before serving.
Q: How do I keep the vegetables crisp?
A: Store cut vegetables in cold water in the refrigerator, then pat completely dry before serving.
Q: What can I substitute for English cucumber?
A: Regular cucumbers can be used, but remove seeds first to prevent excess moisture.
• Choose firm, crisp carrots and cucumbers for the best texture.
• English cucumbers are preferred as they have fewer seeds and a crunchier texture.
• Any variety of hummus works well - classic, roasted red pepper, or garlic flavored.
• For a low-carb option, substitute jicama sticks for carrots.
• Contains sesame (tahini in hummus) - important allergen note.
• Vegetables can be cut up to 24 hours in advance and stored in an airtight container.
Serve immediately at room temperature, allowing guests to dip vegetables into the hummus.
Store cut vegetables and hummus separately in airtight containers in the refrigerator for up to 24 hours. Best assembled just before serving.
Cut vegetables ahead of time and store in cold water to maintain crispness. Assemble platter just before guests arrive.
- Pat vegetables completely dry before serving to prevent watering down the hummus
- Cut vegetables to similar sizes for visual appeal and easy dipping
- Create deep swirls in hummus to hold olive oil and spices
Try different hummus flavors like roasted red pepper or garlic. Add other vegetables like bell pepper strips or radishes for variety.
Serve with chilled white wine, sparkling water with lemon, or mint tea. Pairs well with warm pita bread.
Year-round, especially refreshing in spring and summer
Contains sesame (tahini in hummus). May contain additional allergens depending on hummus variety used.
