Learn how to make our easy homemade hummus recipe from canned chickpeas. Paired with crunchy veggie sticks, this is one of our favorite kid-friendly road trip snacks to take on the road. Portable and long-lasting, this will keep your car munching all trip long!
Made with wholesome ingredients that you likely already have in your pantry, this hummus takes less than 10 minutes to make. Carrot sticks, cucumber slices, bell pepper strips, celery sticks, snap peas, and other fresh vegetables not only add vibrant hues to your snack platter but also deliver a myriad of essential vitamins and minerals.
Homemade Hummus Recipe With Veggie Sticks
- Can opener
- Food processor or blender
- Portable container or jar
- Airtight container
- 15 ounces chickpeas
- 3 tbsp of Tahini
- 2 tbsp lemon juice
- 1 tbsp of olive oil
- Salt and pepper to taste
- Baby carrots
- Celery sticks
- Cucumber halves or slices
- Snap peas
- Bell pepper slices
- Crackers (optional)
- Drain and rinse the chickpeas under cold water. Set aside a few chickpeas for garnishing if desired.
- Combine chickpeas, tahini, lemon juice, olive oil, and a pinch of salt and pepper in a food processor or blender. Blend the mixture until smooth and creamy. If needed, add a little water to achieve the desired consistency.
- Taste the hummus and adjust the seasoning with additional salt or lemon juice if desired.
- Transfer the hummus to a portable container or jar for easy transportation.
- Pack your veggie sticks separately in an airtight container or ziplock bag.
- Homemade hummus will keep in an airtight container for 3-4 days in the refrigerator or 24 hours in a cooler packed with ice.
- Another packing option is to use a wide-mouth mason jar, spoon your hummus at the bottom, and stand the vegetable sticks in it. That way, your vegetable sticks are ready with hummus for easy snacking!
- For added convenience, pre-cut, portion, and chill the veggie sticks beforehand, storing them in resealable bags for easy access during the journey.
To store the smoothest hummus you’ve ever tried for your road trip, keep it in an airtight container in a cool place, such as a cooler or insulated bag with ice packs. It is recommended to consume the hummus within 3 days is recommended to maintain its freshness.
- Roasted Red Pepper Hummus: Add 1/2 cup of roasted red peppers to the hummus mixture for a smoky and flavorful twist.
- Spinach and Artichoke Hummus: Add in 1 cup of cooked spinach and 1/2 cup of chopped artichoke hearts to create a vibrant and nutritious variation.
- Spicy Hummus: Add a dash of cayenne pepper or a drizzle of hot sauce to give your hummus a spicy kick.
- Garlic hummus: Add a garlic clove or two (or even three cloves of garlic!) to your classic hummus recipe for the ultimate garlic flavor.
- To prevent your hummus from drying out during the road trip, place a small piece of plastic wrap directly on the surface of the hummus before sealing the container.
- Chill the veggie sticks, such as carrot sticks, cucumber slices, and bell pepper strips, before packing them with the hummus, for a refreshing and nutritious snack.
- For added convenience, pre-cut and portion the veggie sticks beforehand, storing them in resealable bags for easy access during the journey.
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly fine and save time. Just make sure to rinse them well before using them.
Is tahini necessary for the recipe?
Tahini adds a distinctive flavor to hummus, but you can substitute it with a tablespoon of sesame oil if you don’t have any on hand. Alternatively, almond butter also works.
Is homemade hummus better for you?
Do you want to make hummus from scratch but wonder if it’s worth the effort? I’m here to tell you it absolutely is – classic homemade hummus is much tastier, healthier, and faster to make than store-bought. Using quality ingredients and avoiding all additives, you can make hummus without weird chemicals and with ultimate flavor. This recipe is so good; it has become my go-to recipe for every road trip!