Vegetable platter with hummus

1. 1 Canned chickpeaspack 400 g ≈ $1.20 100 g
2. 2 Olive oil 8 ml
3. 3 Lemon≈ $4.65 per kg 10 g
4. 4 Garlic≈ $10.00 per kg 2 g
5. 5 Carrots≈ $1.50 per kg 60 g
6. 6 Cucumbers≈ $3.67 per kg 60 g
7. 7 Bell peppers≈ $6.00 per kg 50 g
8. 8 Celery stalkspack 400 g ≈ $2.20 40 g
9. 9 Cumin to taste
10. 10 Salt 1 g

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

Method

1. Preparation: rinse chickpeas in cold water and pat dry; peel garlic⁴; juice the lemon³ thoroughly; cut vegetables into sticks 6 cm long and 1.5 cm wide.

2. Hummus preparation: place chickpeas, garlic⁴, lemon³ juice, cumin, salt and oil in a blender; blend on low speed 1–2 minutes until smooth.

3. Bringing to creamy consistency: if needed, add cold water in small amounts and continue blending until creamy and smooth.

4. Move to blending: scrape the mixture from the sides of the blender and blend again for 15–20 seconds until uniform and glossy.

5. Serving: transfer the hummus to a plate and surround with vegetable sticks; you may lightly sprinkle cumin on top.

6. Serving and storage: serve immediately or store in an airtight container in the fridge for up to 2 days.

7. Tip for choice: replacing lemon³ juice with apple–grape vinegar is not recommended; you can use other vegetables on sticks to taste.

In short

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