A simple, fun way to present hommus with vegetable sticks. Kept fairly plain, it will appeal to most kids. They won’t even realise how healthy it actually is!



  • 2 x 400gm tin chickpeas, drained and rinsed
  • 150gm tahini
  • 80ml lemon juice
  • 120ml cold water
  • 1 tsp paprika
  • 1 tsp salt
  • 2 medium carrots, cut into 3mm sticks
  • 2 sticks celery, cut into 3mm sticks
  • 1 continental cucumber, seeds removed, cut into 3mm sticks
  • 1 red capsicum, cut into 3mm sticks
  • 20 stuffed olives


  1. Blend chickpeas, tahini, lemon juice, water, paprika and salt in a food processor until smooth. Refrigerate until cold.
  2. Spoon about 80gm of hommus into a large ramekin and poke the vegetable sticks in to create the echidna’s ‘spikes’. Use 2 stuffed olives per serve as eyes!

Recipe thanks to Health and Wellbeing QLD

Created by Matt Golinski, celebrity chef and Health and Wellbeing Queensland’s healthy food ambassador.