Hummus with Vege Sticks

INGREDIENTS:

• 2 cloves of garlic
• 1 (19 ounce) BPA-free can organic garbanzo beans (aka chickpeas), half the liquid reserved
• 1/2 lemon, juiced
• 2 tablespoons raw tahini (sesame seed paste)
• 2 tablespoons organic extra virgin olive oil (Olive Oil Council Certified)
• 1 teaspoon Himalayan salt
• 1/2 tsp of ground cumin

INSTRUCTIONS:

1. In a food processor or blender, add the garlic and the garbanzo beans reserving about a tablespoon for garnish.
2. Add lemon juice, tahini and salt in food processor or blender.
3. Blend until creamy and well mixed.
4. ​Transfer the mixture to a medium serving bowl.
5. Sprinkle with cumin and drizzle olive oil over the top.
6. Garnish with reserved garbanzo beans.

Serve with organic carrot and celery sticks, toasted pita bread or on 1/2 inch cucumber slices.

You can make different kinds of hummus flavors.

• Cilantro Hummus: add a small bunch of cilantro to the blender.
• Sun dried Tomato Hummus: add 2 tbsp of chopped sun dried tomatoes in oil to the blender.
• Red Pepper Hummus: add 1/2 a deseeded pepper to the blender.
• ​Beet Hummus: add 1 beet, boiled until soft, peeled and chopped to the blender.
• Cumin Hummus: increase cumin to 1 teaspoon.
• Lime Hummus: Swap out lemon juice for juice of 1 whole lime.
• 3 Olive Blend Hummus: Add 3 tsp of chopped olives. 1 tsp Green, 1 tsp Black, 1 tsp Kalamata (remember to remove pits)
• Artichoke Hummus:  Add 2 tbsp artichokes marinated in olive oil to food processor.
• Jalapeño Hummus: Add 1 medium deseeded raw jalapeño to food processor
• Pesto Hummus: Stir 2 tbsp pesto to recipe after blending.

Weiser Tip:

• If you have the time, for a richer creamier texture, remove skin from each bean before blending.
• For an even healthier recipe, we recommend you get your garbanzo beans dried. Soak them overnight and then boil them for about 1 hour, cool and proceed with recipe. Remember to reserve about 1/4 cup of the boiling water.