Hummus Veggie Platter

1. 1 Canned chickpeaspack 400 g ≈ $1.20 100 g
2. 2 TahiniNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 10 g
3. 3 Olive oil 8 ml
4. 4 Lemon≈ $4.70 per kg 10 g
5. 5 Garlic≈ $10.00 per kg 2 g
6. 6 Carrots≈ $1.50 per kg 60 g
7. 7 Cucumbers≈ $3.67 per kg 60 g
8. 8 Bell peppers≈ $6.00 per kg 50 g
9. 9 Celery stalkspack 400 g ≈ $2.20 40 g
10. 10 Cumin to taste
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Drain chickpeas from the can and rinse with cold water. Peel the garlic⁵ and juice the lemon⁴.

2. Cut carrot⁶, cucumber⁷, bell⁸ pepper, and celery⁹ into 6 cm (2.4 in) long, 1.5 cm (0.6 in) wide sticks.

3. Add chickpeas, tahini, garlic⁵, lemon⁴ juice, cumin, salt, and olive oil to a food processor.

4. Blend for 1–2 minutes until smooth, adding 1 tablespoon of cold water at a time if needed.

5. Scrape down the sides and blend another 15–20 seconds until ultra-smooth and creamy.

6. Spoon hummus onto a platter, arrange vegetable sticks around it. Store in an airtight container in the fridge for up to 2 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.