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Office Lunch: Dig into Lavantine’s hummus recipe for a smooth workday boost

Spread this protein-packed hummus recipe in a wrap or enjoy with vegetable crudités

By The Editors /

Daniel Kenney, head chef at Vancouver’s Lavantine Restaurant and Skybar, recommends his hummus recipe as a quick lunch for office-goers. “It’s packed with protein, fibre and healthy fats from chickpeas, tahini and olive oil, while the fresh veggies add vitamins and hydration. With no cooking required, it’s super easy to prepare,” he says.

Prep time is quick and the recipe makes enough to last multiple lunches throughout the week. Just blend the hummus and use it as you please: in-between bread, as a dip for veggies or as a side with rice and chicken.

Ingredients

Hummus

  • 1 ½ cups soaked and boiled chickpeas (You may also use canned chickpeas, drained and rinsed)
  • ¼ cup tahini
  • 2 cloves garlic, crushed
  • 3 ice cubes
  • Juice of 1 large lemon
  • 2-3 tbsp extra virgin olive oil
  • Salt to taste

Crudités

  • 1 cup carrot sticks
  • 1 cup cucumber sticks
  • 1 cup bell pepper strips (red, yellow, and green)
  • 1 cup celery sticks

Method

In a food processor, blend chickpeas, tahini, garlic, and lemon juice until smooth.

Drop in the ice cubes and blend again for a creamier texture.

Slowly add olive oil while blending until the hummus reaches a smooth consistency. Season with salt to taste.

Transfer to a bowl, drizzle with a bit of olive oil, and garnish with paprika or chopped parsley if desired. Arrange carrot sticks, cucumber sticks, bell pepper strips, and celery sticks around the hummus. Serve immediately with crackers on the side.

Note: 1 1/2 cup soaked and boiled chickpeas is approximately 3/4 cup dry chickpeas as they will double in size once soaked and cooked.