Crispy Fresh Veggie Sticks with Creamy Hummus

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

Crispy Fresh Veggie Sticks with Creamy Hummus

YOUR SOLIN GENERATED RECIPE

Crispy Fresh Veggie Sticks with Creamy Hummus

Enjoy a vibrant plate of crisp vegetable sticks paired with a luscious, protein-boosted creamy hummus. The blend of smooth chickpeas, tangy lemon, and a touch of Greek yogurt creates a satisfying dip, while fresh carrots, cucumber, and celery deliver crunch and natural sweetness. Perfect for a light yet fulfilling meal any time of day.

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NUTRITION

554kcal
Protein
35.3g
Fat
16.9g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

3/4 cup Nonfat Greek Yogurt (170g)

1 medium Carrot (61g)

1/2 medium Cucumber (150g)

2 stalks Celery (80g)

1 clove Garlic

1 tbsp Lemon Juice (15g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a food processor, combine the cooked chickpeas, tahini, olive oil, Greek yogurt, garlic, and lemon juice.

  • 2

    Blend until smooth and creamy. Adjust seasoning with salt and pepper if desired.

  • 3

    Wash and peel the carrot if preferred, then cut it into sticks.

  • 4

    Slice the cucumber lengthwise and cut into sticks.

  • 5

    Wash the celery stalks and cut into manageable pieces for dipping.

  • 6

    Arrange the veggie sticks on a serving plate and transfer the hummus into a small bowl for dipping.

  • 7

    Enjoy the dish as a light and nutrient-packed meal at breakfast, lunch, or dinner.

Crispy Fresh Veggie Sticks with Creamy Hummus

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

Crispy Fresh Veggie Sticks with Creamy Hummus

YOUR SOLIN GENERATED RECIPE

Crispy Fresh Veggie Sticks with Creamy Hummus

Enjoy a vibrant plate of crisp vegetable sticks paired with a luscious, protein-boosted creamy hummus. The blend of smooth chickpeas, tangy lemon, and a touch of Greek yogurt creates a satisfying dip, while fresh carrots, cucumber, and celery deliver crunch and natural sweetness. Perfect for a light yet fulfilling meal any time of day.

NUTRITION

554kcal
Protein
35.3g
Fat
16.9g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

3/4 cup Nonfat Greek Yogurt (170g)

1 medium Carrot (61g)

1/2 medium Cucumber (150g)

2 stalks Celery (80g)

1 clove Garlic

1 tbsp Lemon Juice (15g)

PREPARATION

  • 1

    In a food processor, combine the cooked chickpeas, tahini, olive oil, Greek yogurt, garlic, and lemon juice.

  • 2

    Blend until smooth and creamy. Adjust seasoning with salt and pepper if desired.

  • 3

    Wash and peel the carrot if preferred, then cut it into sticks.

  • 4

    Slice the cucumber lengthwise and cut into sticks.

  • 5

    Wash the celery stalks and cut into manageable pieces for dipping.

  • 6

    Arrange the veggie sticks on a serving plate and transfer the hummus into a small bowl for dipping.

  • 7

    Enjoy the dish as a light and nutrient-packed meal at breakfast, lunch, or dinner.