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Veggie and Hummus
Googly Cups 


  • For the hummus:

  • 1 (15-ounce) can chickpeas

  • ¼ cup fresh lemon juice (about 1 large lemon)

  • ¼ cup well-stirred tahini

  • 1 small garlic clove, minced

  • 2 tablespoons extra-virgin olive oil, plus more for serving

  • ½ teaspoon ground cumin

  • Salt to taste

  • 2 to 3 tablespoons water 

  • For the toppings:*

  • Baby carrots

  • Red bell pepper, sliced

  • Cherry tomatoes

  • Cucumber, cut into spears

  • Snap peas


  1. To make the hummus:

  2. In a food processor, combine the tahini and lemon juice and blend for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.

  3. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

  4. Open and drain the chickpeas, draining the liquid into a separate bowl.

  5. Add half of the chickpeas to the food processor and process for 1 minute. S

  6. Scrape sides and bottom of the bowl. Add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

  7. As you pulse the food processor, add 2 to 3 tablespoons of reserved liquid or water until reach desired consistency.

  8. Taste for salt and adjust as needed.

  9. To assemble the snack cups:

  10. Draw a face (optional: use googly eyes) on a clear, plastic cup

  11. Add ¼ cup hummus to the cup

  12. Top with veggies and enjoy

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