Mobile Teaching Kitchen

Hummus with Crudite


  • 2 – 15 ounce cans of chickpeas/garbanzo beans, drained and rinsed
  • ¼ cup olive oil
  • ¼ cup water
  • 2-3 cloves garlic, finely minced
  • 1 Tablespoon ground cumin or paprika
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Various seasonal vegetables (green beans, broccoli, cauliflower, peppers, carrots, celery, cucumber, snap peas, etc.)


  1. Combine all ingredients in a food processor or used an immersion blender to puree until smooth.
  2. Slice and chop the various vegetables.
  3. Serve hummus with the vegetable crudité.


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