Global
Israeli Hummus with Garden Vegetables
A silky homemade hummus served with crisp, freshly harvested vegetables.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
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
Cooking Steps
Blend hummus
Add chickpeas, tahini, lemon, garlic, salt, and olive oil to a blender. Add water gradually to achieve silky texture.
Adjust flavor
Add more lemon for brightness or tahini for creaminess.
Prep vegetables
Slice tomatoes, cucumbers, and optional radishes.
Serve
Spread hummus on a plate, drizzle olive oil, sprinkle paprika. Top with fresh vegetables and chopped parsley.
Optional Enhancements
- No tahini: use yogurt or a handful of sesame seeds blended in
- Green hummus: add spinach or basil
- Herb boost: add coriander or mint
Plant & Growing Tips
Chickpeas (optional to grow)
- Grow in warm, dry climates.
- Drought-tolerant; overwatering causes mildew.
- Direct sow after frost.
Tomatoes
- Full sun; deep watering and staking.
Cucumbers
- Need consistent moisture.
- Trellis for straight fruits.
Parsley
- Prefers moist, rich soil.
- Partial shade in summer.
Natural Pest Control
- Neem oil prevents mildew on cucumbers and chickpeas.
- Basil and marigolds repel aphids.
- Hand-pick beetles early morning.
Harvest
Tomatoes
- Pick when fully ripe and aromatic.
Cucumbers
- Harvest while firm and before seeds harden.
Parsley
- Cut stems from outer edges for continuous production.
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.
