Pack the rainbow in your lunch with colorful veggie sticks and irresistible Spicy Hummus dip. Whether you seek nutritious eats for the office or lunchbox inspiration for your kids, this veggies and hummus dip is a tasty way to shake up the usual lunch routine. Loaded with protein and other nutritious benefits, this veggie medley with spicy hummus is a satisfying and delicious way to do lunch.
Smooth and creamy, this hummus is made with a tasty blend of chickpeas, sunflower butter and deliciously savory seasonings. It’s as simple as putting all the ingredients in a food processor or blender to combine. This spicy hummus is the perfect accompaniment to veggie sticks, pita wedges, and hearty crackers. Pack it all in a GoodCook Square Meals Set along with a your favorite snacks and sides. We love fresh fruit, yogurt and a hard-boiled egg or nuts, but mixing and matching is part of the fun!
Get the Tools
With the help of GoodCook, you can pack a lunch full with healthy and tasty eats. Making hummus is straightforward, and this Spicy Hummus is a quick and easy recipe. To cut down on morning stress, make it ahead of time and store in the fridge until ready. Get started with a GoodCook Colander for rinsing the chickpeas, and a GoodCook Touch Carbon Steel Chef’s Knife for all the slicing and dicing.
Pack it up in a GoodCook Square Meals Set with your favorite munchies for a delicious nutrition-packed lunch. Are you ready for a yummy on-the-go lunch that’s loaded with flavor?
Make & Share
Happy Hummus making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Spicy Rainbow Veggie Hummus
Cook Time: 10 minutes
Yields: 1 ½ cup
This hummus is so smooth and creamy. It has the same high quality of brands you could buy at the store. With the help of your food processor or blender you will never have to buy a store brand again. It is so easy to make and will be eaten up in a flash.
- 1 – 15 oz. can of chickpeas
- ¼ cup fresh lemon juice
- ¼ cup sunflower butter
- 3 garlic cloves
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Toasted Sesame Oil
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- 2-3 Tablespoons water
In a food processor or high power blender, combine sunflower butter and lemon juice for 1 minute. Scrape the sides and bottom well and process for 30 more seconds. Add oils, garlic, and seasonings, blend another 30 seconds, scrape well again.
Drain and rinse the chickpeas. Add half to the processor and blend for 1 minute. Scrape sides and bottom well. Add the remaining chickpeas and process until thick and smooth, about 1-2 minutes.
Add 2-3 Tablespoons of water until perfect consistency.
To serve, place in a clean bowl and drizzle some olive oil over the top with a dash of paprika. Serve with sliced veggies, such as carrots, peppers, celery, or cucumbers. It is also great with pita bread or crackers.
Store in an airtight container for up to one week.