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Total Time
5 minutes (assuming already-prepared sauce)
Here's a tasty way to add excitement to your lunch bag. Stuff this flavor-packed mixture into pita with thinly sliced tomato and some lettuce or sprouts, and—if you're willing to offer tastes—be prepared for lunch-matets to ask for the recipe. Try to make this the night before, as it is even tastier after a sojourn in the refrigerator.
Ingredients
makes about 2 cups (enough for 4 sandwiches)
Pulse the celery in a food processor until coarsely chopped. Add the chickpeas, 5 tablespoons sauce, 2 tablespoons lemon juice, and salt. Pulse to create a coarse puree. Taste and add more sauce, lemon juice, and/or salt as needed.
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Reviews (6)
Back to TopI decided to try this recipe as my family attempts to eat more "Mediterranean." And it was a hit even with my kids. In the past I've gotten a little overzealous with tahini in my hummus, so I worried there was too much. But this was perfect - creamy, bright and tasty. I also made mine with the celery and while I was tempted to add more, one stalk helped give it a distinct fresh taste and a bit of crunch, without overwhelming. I don't think I'll change a thing, and will certainly incorporate this into my regular lunch repertoire.
donandjane
Galveston, TX
7/8/2013
Yum! I loved the broccoli stalk in this. It is much like regular hummus, but the lemon tahini does add something special. This would be good on anything. I had mine with some pita, fresh spinach and sliced tomatoes. Perfect lunch.
cibomiele
colorado
8/3/2011
Great with broccoli stalk substitute.
andiball
7/17/2010
I looked at the ingredients and went, "Hey! Hummus!" and just added broccoli to my regular hummus recipe. It's a nice addition.
maryrk
Portland
5/11/2010
Really nice change of pace for my weekday lunches. The consistency ends up similar to that of tuna salad. I used chick peas I cooked myself, I am thinking this may get fairly paste-like if you used canned.
Anonymous
Connecticut
4/18/2010
really nice sandwich spread for vegans and omnivores alike. i even made it with kidney beans instead of chickpeas and it was a little different but also good. i use it as a dip as well. (:
doctormean
copenhagen, denmark
2/20/2010
