Creamy Lemon-Herb Hummus with Fresh Crunchy Vegetables

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

Creamy Lemon-Herb Hummus with Fresh Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Hummus with Fresh Crunchy Vegetables

A velvety, zesty hummus infused with lemon and fresh herbs, perfectly paired with crisp, vibrant vegetables for an uplifting and nutritious meal. Enjoy the smooth, creamy texture with a light tang, balanced by the natural sweetness of freshly sliced carrots, cucumber, and red bell pepper.

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NUTRITION

546kcal
Protein
34g
Fat
17g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1 tbsp tahini (15g)

1/2 cup nonfat Greek yogurt (125g)

1 tsp olive oil (5g)

2 tbsp lemon juice (30g)

1 garlic clove

2 tbsp fresh parsley, chopped

1/2 tsp paprika

1/2 cup sliced cucumber (52g)

1 medium carrot (61g)

1/2 medium red bell pepper (45g)

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas.

  • 2

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

  • 3

    Blend until smooth and creamy. If the mixture is too thick, add a splash of water to achieve desired consistency.

  • 4

    Season with paprika, and adjust salt and pepper to taste.

  • 5

    Transfer the hummus to a serving bowl and drizzle lightly with a small extra drizzle of olive oil if desired.

  • 6

    Prepare the vegetables by slicing the cucumber, peeling and cutting the carrot into sticks, and slicing the red bell pepper.

  • 7

    Serve the creamy lemon-herb hummus alongside the fresh crunchy vegetables for dipping and enjoy.

Creamy Lemon-Herb Hummus with Fresh Crunchy Vegetables

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

Creamy Lemon-Herb Hummus with Fresh Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Hummus with Fresh Crunchy Vegetables

A velvety, zesty hummus infused with lemon and fresh herbs, perfectly paired with crisp, vibrant vegetables for an uplifting and nutritious meal. Enjoy the smooth, creamy texture with a light tang, balanced by the natural sweetness of freshly sliced carrots, cucumber, and red bell pepper.

NUTRITION

546kcal
Protein
34g
Fat
17g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1 tbsp tahini (15g)

1/2 cup nonfat Greek yogurt (125g)

1 tsp olive oil (5g)

2 tbsp lemon juice (30g)

1 garlic clove

2 tbsp fresh parsley, chopped

1/2 tsp paprika

1/2 cup sliced cucumber (52g)

1 medium carrot (61g)

1/2 medium red bell pepper (45g)

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas.

  • 2

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

  • 3

    Blend until smooth and creamy. If the mixture is too thick, add a splash of water to achieve desired consistency.

  • 4

    Season with paprika, and adjust salt and pepper to taste.

  • 5

    Transfer the hummus to a serving bowl and drizzle lightly with a small extra drizzle of olive oil if desired.

  • 6

    Prepare the vegetables by slicing the cucumber, peeling and cutting the carrot into sticks, and slicing the red bell pepper.

  • 7

    Serve the creamy lemon-herb hummus alongside the fresh crunchy vegetables for dipping and enjoy.