1juice of 1 lemonuse a lemon squeezer or work those forearms 😉
2clovesgarlic
DashcuminI didn’t measure the spices for this recipe, so feel free to play around with the quantities.
DashCinnamon
1/3cupExtra virgin olive oila great source of healthy fats
DashHimalayan sea salt
Dashcayenne pepperadd as little or as much as you like to spice it up.
Dashchili powder
1/3cupWatera.k.a. liquid energy 😉
carrotsuse to dip into the hummus
celeryuse to dip into the hummus
whole wheat pitaoptional: sliced into bite sized pieces
Ezekiel breadoptional: sliced into bite sized pieces
Instructions
Rinse the black beans and chickpeas under water to remove some of the excess sodium, then add them to a blender.
Add tahini, the juice of a lemon (you know I love my lemons), garlic, cumin, cinnamon, extra virgin olive oil, sea salt, cayenne pepper, chili powder, and water to the blender.
That’s it. Blend it up until it reaches the correct texture.
Remove the hummus from the blender with a spatula or spoon and add it to a bowl.
Add the carrots, celery, and optional whole wheat pita and Ezekiel bread to the plate.
Take a taste, but start dipping the vegetables first 😉