| 6 | 5 | 241 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 6 |
| 1 cup | Chickpeas, canned, drained |
| 1/3 cup | Tahini ((sesame seed butter)) |
| 1/3 cup | Extra virgin olive oil |
| 1/2 medium | Lemon (juiced) |
| 4 clove(s) | Garlic |
| 1/4 tsp | Himalayan sea salt (to taste) |
Blend until smooth: chickpeas, tahini, juice of 1/2 to 1 lemon (to taste), olive oil, garlic, and salt.
If hummus is too dry, add more olive oil or lemon juice.
Snack: Serve 1/4 cup with fresh raw veggies, or spread onto an organic romaine lettuce leaf. Top with organic tomatoes.
Lunch: Serve 1/2 cup and double the nutritional information.
Vegetable ideas: celery, carrots, jicama, bell peppers, broccoli, asparagus, cauliflower, radish, etc.
| Meat Alternative | 0.6 |
| Vegetables | 0.3 |
