Creamy Hummus with Fresh Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Hummus with Fresh Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Hummus with Fresh Crispy Vegetables

Enjoy a vibrant and creamy homemade hummus paired with an assortment of fresh, crispy vegetables. The smooth blend of chickpeas, tahini, and nonfat Greek yogurt creates a luxurious dip, accented by a burst of lemon and a hint of garlic. Perfect as a versatile meal for breakfast, lunch, or dinner, this dish offers a balanced mix of protein and wholesome nutrients in every bite.

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NUTRITION

579kcal
Protein
36.0g
Fat
17.4g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

1 tbsp Tahini (15g)

2/3 cup Nonfat Greek Yogurt (160g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Lemon Juice (30g)

1 clove Garlic (3g)

1 medium Carrot (61g)

1/2 Cucumber (150g)

1 small Red Bell Pepper (74g)

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, or use pre-cooked chickpeas.

  • 2

    In a food processor, blend the chickpeas, tahini, Greek yogurt, olive oil, lemon juice, and garlic until smooth and creamy. If necessary, add a little water to achieve your desired consistency.

  • 3

    Season the hummus with a pinch of salt and pepper to taste, and blend again briefly.

  • 4

    Slice the carrot, cucumber, and red bell pepper into bite-sized sticks or rounds for dipping.

  • 5

    Serve the hummus in a bowl surrounded by the fresh, crispy vegetables.

  • 6

    Enjoy immediately or refrigerate in an airtight container for up to 2 days.

Creamy Hummus with Fresh Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Hummus with Fresh Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Hummus with Fresh Crispy Vegetables

Enjoy a vibrant and creamy homemade hummus paired with an assortment of fresh, crispy vegetables. The smooth blend of chickpeas, tahini, and nonfat Greek yogurt creates a luxurious dip, accented by a burst of lemon and a hint of garlic. Perfect as a versatile meal for breakfast, lunch, or dinner, this dish offers a balanced mix of protein and wholesome nutrients in every bite.

NUTRITION

579kcal
Protein
36.0g
Fat
17.4g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

1 tbsp Tahini (15g)

2/3 cup Nonfat Greek Yogurt (160g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Lemon Juice (30g)

1 clove Garlic (3g)

1 medium Carrot (61g)

1/2 Cucumber (150g)

1 small Red Bell Pepper (74g)

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, or use pre-cooked chickpeas.

  • 2

    In a food processor, blend the chickpeas, tahini, Greek yogurt, olive oil, lemon juice, and garlic until smooth and creamy. If necessary, add a little water to achieve your desired consistency.

  • 3

    Season the hummus with a pinch of salt and pepper to taste, and blend again briefly.

  • 4

    Slice the carrot, cucumber, and red bell pepper into bite-sized sticks or rounds for dipping.

  • 5

    Serve the hummus in a bowl surrounded by the fresh, crispy vegetables.

  • 6

    Enjoy immediately or refrigerate in an airtight container for up to 2 days.