Celery with Homemade Hummus

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  16 oz or 454g

• Lemon juice

  Raw

  4 tbsp or 60g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ½ tsp or 3g

• Celery

  Raw

  8 stalk, medium or 320g

Directions

1. Place chickpeas and half of the liquid from the can in a blender. Add lemon juice, tahini, olive oil, minced garlic, and salt; cover and blend until smooth. Adjust the consistency by adding more liquid if needed.
2. Cut celery into serving-size pieces and serve with the hummus.