| 13 | 5 | 237 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 6 |
| 2 cup | Chickpeas, boiled |
| 1/4 cup | Tahini |
| 2 tbsp | Extra virgin olive oil |
| 1/2 cup | Frozen spinach (or fresh, Can be omitted or replaced by other vegetables such as artichokes or pepper.) |
| 1 clove(s) | Garlic |
| 1/2 tsp | Celtic sea salt |
| 1/2 tsp | Black pepper |
| 2 tbsp | Lemon juice |
| 2 tbsp | Walnuts (or use other nuts) |
| 1 tbsp | Basil pesto (If not available, take a few Basil leaves, add more garlic and olive oil, 1 tbsp pine natus) |
| 1/4 tsp, minced | Red chili pepper (also chile or chilli) (optional) |
| 3 medium | Carrots |
| 3 medium stalk(s) | Celery |
Mix all ingredients, except the last 2, in a blender on high speed until smooth. Transfer into a serving boewl. Cat the carrots and celery in thin sticks and dip them into the hummus.
Enjoy!
| Meat Alternative | 0.8 |
| Vegetables | 1.7 |
