Hummus with jicama, celery and cucumber

Ingredients:

• 1 (15 ounce) can of chickpeas (rinsed and drained)
• 1/4 cup of tahini
• 1/4 cup of lemon juice
• 1/4 cup of oil (grapeseed or olive)
• 4-5 Garlic cloves
• *2 tblsps of water
• optional paprika, cumin or dried basil

Directions:

First, add tahini and 4 or 5 garlic cloves into a blender or food processor. Juice 1 lemon into the tahini mixture, and then blend together for around 5-10 seconds until well-mixed. Consistency should be fairly thick. Add in the can of garbanzo beans (drain and rinse them before adding them in). Add 1/4 cup of olive oil and some salt and pepper. Blend mixture until well-mixed and creamy. Serve with cucumbers and jicama to dip!

You can really dip any fresh, cut up veggies into the hummus. If mixture is too thick and it’s not blending, add in a bit of water. A few dashes of paprika, cumin, or dried basil are optional to add into the hummus as well at the end, for some additional flavor.

Serves 6 as an appetizer