Why You’ll Love This Celery Boats with Hummus

• Effortless & Quick. You can literally assemble a whole platter in under 10 minutes. There’s no cooking involved, just a bit of washing, spreading, and sprinkling. It’s the ultimate low-effort, high-reward snack.
• Incredibly Customizable. This is a blank canvas for your cravings. Feeling spicy? Add a dash of hot sauce. Want something smoky? A sprinkle of paprika works wonders. The base recipe is just a starting point for your own creations.
• The Perfect Texture Symphony. You get this fantastic contrast in every single bite. The crisp, watery crunch of the celery gives way to the smooth, creamy hummus, and then you hit the chewy or crunchy toppings. It’s a party in your mouth.
• Surprisingly Satisfying. Don’t let their simplicity fool you. The fiber from the celery and the protein from the hummus team up to create a snack that’s actually filling and will keep you going for hours, without that heavy, sluggish feeling.

Ingredients & Tools

• 1 large bunch of fresh celery, with crisp, tight stalks
• 1 cup of your favorite hummus (store-bought or homemade)
• 2 tablespoons toasted pine nuts
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon smoked paprika
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh lemon juice (from about half a small lemon)
• A generous pinch of flaky sea salt (like Maldon) and freshly cracked black pepper
• Optional extras: Everything Bagel seasoning, crumbled feta cheese, chopped Kalamata olives, red pepper flakes, microgreens.

Tools: A sharp knife, a cutting board, a small bowl for mixing, and a serving platter.

The quality of your ingredients really shines here because there are so few of them. A really fresh, crunchy bunch of celery and a hummus you genuinely love to eat by the spoonful are the non-negotiable stars of the show. The toppings are where you can play and add your own signature touch.

Serves: 4 (as a snack) | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes

Before You Start: Tips & Ingredient Notes

• Choosing Your Celery. Go for a bunch that feels heavy for its size, with tight, rigid stalks that snap cleanly. Avoid any bunches with limp, rubbery, or discolored stalks. The inner, paler stalks are often more tender and less stringy, which is a nice bonus.
• The Hummus Hierarchy. Honestly, use a hummus you adore. Whether it’s a classic tahini-forward one, a roasted red pepper version, or even a spicy harissa blend, your enjoyment is key. If you’re making your own, this is a great opportunity to make it a little extra garlicky.
• Toasting Nuts is a Game Changer. If you’re using nuts like pine nuts or slivered almonds, taking the extra minute to toast them in a dry pan until golden makes a world of difference. It unlocks their oils and adds a deep, nutty aroma that elevates the entire boat.
• Fresh Herbs are Non-Negotiable. Dried parsley just won’t cut it here. The bright, almost peppery freshness of chopped parsley or even dill provides a crucial counterpoint to the richness of the hummus. It’s a little touch that makes a big impact.

How to Make Celery Boats with Hummus

Serving Suggestions

Complementary Dishes

• A Mediterranean Mezze Platter — These boats fit perfectly alongside other dips like baba ganoush and tzatziki, plus some warm pita bread, olives, and dolmas for a full, vibrant spread.
• Alongside a Hearty Soup — Serve them with a bowl of creamy tomato soup or a rustic lentil soup. The cool, crunchy boats provide a wonderful textural contrast to a warm, smooth soup.
• As Part of a Salad Bar Lunch — They make a fantastic, protein-packed component to a DIY salad bar, adding a crunchy element that’s more substantial than croutons.

Drinks

• Iced Green Tea with Mint — The clean, slightly bitter notes of green tea and the freshness of mint complement the earthy hummus and cleanse the palate beautifully between bites.
• A Crisp Sauvignon Blanc — If you’re enjoying these in the evening, a glass of cold Sauvignon Blanc with its citrusy acidity mirrors the lemon juice in the recipe and cuts through the richness.
• Sparkling Water with Lemon — Sometimes simple is best. The effervescence is refreshing and highlights the fresh, clean flavors without adding any sweetness.

Something Sweet

• A Few Dates Stuffed with Almond Butter — The natural, caramel-like sweetness of a Medjool date is a perfect, simple follow-up that feels indulgent yet still wholesome.
• Dark Chocolate-Covered Orange Slices — The dark chocolate bitterness and bright citrus are a sophisticated and delightful way to end a light meal featuring these savory boats.
• A Small Bowl of Fresh Berries — You can’t go wrong with the simple, juicy sweetness of ripe strawberries or raspberries for a light and refreshing finish.

Top Mistakes to Avoid

• Mistake: Using Limp Celery. Soggy, bendy celery will ruin the textural experience entirely. It won’t provide that satisfying crunch and can make the whole boat feel sad. Always choose the freshest, crispest bunch you can find.
• Mistake: Spreading Hummus on Wet Celery. If you don’t dry the celery thoroughly after washing, the water will make the hummus slide right off and become watery. That pat-dry step is crucial for adhesion.
• Mistake: Skipping the Acid. The lemon juice (or even a tiny splash of vinegar) is not just a garnish. Its acidity is essential for cutting through the fat of the hummus and olive oil, balancing the flavors and making everything taste brighter.
• Mistake: Assembling Too Far in Advance. If you assemble these hours ahead, the celery will start to weep moisture and the toppings will lose their crispness. For the best results, assemble just before serving.

Expert Tips

• Tip: Make a “Everything” Drizzle. Mix a tablespoon of tahini with a squeeze of lemon juice and a tiny bit of water until it’s drizzling consistency. Drizzle this over the assembled boats before adding the other toppings for an extra layer of sesame flavor.
• Tip: Use a Piping Bag for Neatness. If you’re serving these at a party and want them to look extra polished, spoon your hummus into a piping bag (or a zip-top bag with a corner snipped off) and pipe it neatly into the celery grooves. It looks very professional with almost no extra effort.
• Tip: Explore Global Toppings. Think beyond the Mediterranean. Try a Mexican-inspired version with hummus, crumbled cotija cheese, chopped cilantro, and a sprinkle of chili powder. Or an Italian one with sun-dried tomatoes, basil, and a balsamic glaze.
• Tip: The Inner Stalk Hack. If you or your guests are sensitive to celery strings, use the inner, lighter green stalks which are naturally more tender. You can also use a vegetable peeler to gently peel away the toughest outer strings from the larger outer stalks.

FAQs

Can I make these ahead of time?
You can do some prep ahead, but I don’t recommend fully assembling them more than an hour in advance. The best plan is to wash, dry, and cut the celery the day before, storing it in an airtight container in the fridge wrapped in a slightly damp paper towel to keep it crisp. Make your topping mix (without the oil and lemon) and store it separately. Then, simply assemble everything right before you’re ready to serve to maintain that perfect crunch.

What’s the best way to store leftovers?
Honestly, they don’t store super well once assembled. The celery will lose its crunch and become soggy. If you absolutely must store them, place them in a single layer in an airtight container in the fridge for a few hours. They’ll be edible but not at their best. It’s really a “make and eat” kind of snack.

Can I use a different dip instead of hummus?
Absolutely! This concept is incredibly versatile. Try it with whipped feta dip, a creamy avocado mash, black bean dip, or even a flavorful chicken or tuna salad. Just make sure your base is thick enough to stay put in the celery groove and not too runny.

My hummus is too thick to spread easily. What can I do?
This is a common issue, especially with homemade hummus. Simply stir in a teaspoon of warm water or extra lemon juice at a time until it reaches a smoother, more spreadable consistency. A little goes a long way, so add liquid gradually.

Are there any good low-carb or vegan variations?
This recipe is naturally low-carb and can easily be made vegan (just ensure your hummus and toppings are vegan-friendly). For a nut-free version, simply omit the pine nuts and use seeds instead, like toasted sunflower or pumpkin seeds, for that crucial crunchy element.