Vegans love hummus. Here’s my recipe:
- 1 can chickpeas
- 4 tbs tahini
- 1/4 cup water (add more if needed)
- 2 garlic cloves
- juice of 2 lemons
- 1 tsp cumin
- 1 tbs roasted pine nuts
- pinch of himalayan/sea salt
- Place all ingredients in food processor and blend until mixed through.
- Garnish with chick peas, chopped parsley and a sprinkle of smoked paprika.
- Serve with pitta bread or raw veggie sticks (carrots, celery)
- Store in an airtight container in refrigerator for up to a week.