Recipes
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Israeli Hummus with Garden Vegetables

A silky homemade hummus served with crisp, freshly harvested vegetables.

Ingredients

  • 1½ cups cooked chickpeas
  • 2–3 tbsp tahini
  • 2–3 tbsp lemon juice
  • 1 garlic clove
  • 2–3 tbsp olive oil
  • Salt
  • Water as needed
  • Fresh toppings: tomatoes, cucumbers, parsley
  • Optional: radish, spring onion, paprika, roasted garlic

Method

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Swaps & variations

  • No tahini: use yogurt or a handful of sesame seeds blended in
  • Green hummus: add spinach or basil
  • Herb boost: add coriander or mint

Storing & freezing

Hummus keeps 4–5 days in the fridge. Freeze up to 3 months (stir after thawing). Fresh vegetables are best eaten same day.

Grow it yourself

  • Grow in warm, dry climates.,Drought-tolerant; overwatering causes mildew.,Direct sow after frost. Chickpeas (optional to grow)
  • Full sun; deep watering and staking. Tomatoes
  • Need consistent moisture.,Trellis for straight fruits. Cucumbers
  • Prefers moist, rich soil.,Partial shade in summer. Parsley
  • Neem oil prevents mildew on cucumbers and chickpeas.
  • Basil and marigolds repel aphids.
  • Hand-pick beetles early morning.
  • Pick when fully ripe and aromatic. Tomatoes
  • Harvest while firm and before seeds harden. Cucumbers
  • Cut stems from outer edges for continuous production. Parsley

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