RecipesGlobal 
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
- 1
1
- 2
2
- 3
3
- 4
4
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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