Photo by Gail Albert Halaban
Pack carrot and celery sticks along with this lemony hummus.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1 15-to 16-ounce can garbanzo beans (chickpeas), drained
1 small garlic clove, pressed
6 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon ground cumin
Preparation
Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
63 Work Lunches You Don't Have to Refrigerate
If you don't have an office fridge, it's okay. These lunch recipes travel well and can stay at room temperature all morning.31 Kid-Approved Dippable Snacks
Because kids will eat anything if they can dip it in a creamy sauce.How to Pack a Better Lunchbox
Because it's way past due that we move beyond PB&J.Why You Should Never Buy Hummus Again
All it takes is 5 minutes for DIY hummus glory.
