Hummus with Carrot and Celery Sticks

Recipe by
Total Time:
10 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Arab Recipe
Technique: Blend Recipe
Difficulty: Easy

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  • ½ cup extra virgin oil, plus extra for brushing
  • 2 garlic cloves, crushed
  • ¼ cup walnuts
  • 1 can chickpeas, rinsed and drained
  • 1 ½ tbsp. tahini paste
  • Juice of ½ lemon
  • ½ tbsp. chopped coriander leaves
  • Salt and black pepper to taste
  • To serve:
  • 2 whole wheat pita breads
  • 2 tbsp. sesame seeds
  • 2 large carrots, peeled and cut into batons
  • 4 celery sticks, cut into batons

How to Make Hummus with Carrot and Celery Sticks

  • Heat 4 tbsp. oil in a skillet, add the garlic, and cook for 2-3 minutes.
  • Remove from the heat and let cool slightly.
  • Heat a non stick skillet over medium low heat and dry fry the walnuts for 3-4 minutes, stirring frequently, until slightly golden and releasing an aroma.
  • Place the chickpeas, tahini, lemon juice, garlic oil, and roasted walnuts in a food processor and process until smooth, adding a little water to loosen the mixture, if necessary.
  • Stir in the cilantro and season to taste. Spoon into a bowl.
  • To Serve:
  • Toast the pita breads under a preheated medium broiler for 4 minutes.
  • Then turn over, brush with the remaining oil and sprinkle with the sesame seeds.
  • Toast until golden, then cut into strips. Serve the hummus with the pita strips and the carrot and celery sticks.