Getting ready for the family road trip back to Canada we were in need of some snacks for the road. We had some produce to use up in the fridge so it didn’t go to waste while we were away. So Veggie sticks and hummus it is. healthy, filling, and cheap, just how I like it.

Whats goes in the hummus:

1 14 ounce can of chickpeas
1.5 TBL of Tahini
juice of 1 lemon
1 tsp Nakano seasoned rice vinegar
5 Garlic cloves from Garlic Confit
5 pieces of sundried Tomato from Garlic Confit
2 TBL of oil from Garlic Confit (yes I am trying to use up the last of my Garlic Confit)
1/2 tsp kosher salt

How you put it together.

Strain but reserve the liquid from the chickpeas, then dump the chickpeas and all other ingredients except for the chickpea liquid in the blender. Blend on high (puree on a regular blender) adding the chickpea liquid until it reaches your desired consistency.

Makes a great dip for veggies, pita, or a spread for crackers.

Will last in the fridge for about one week if you don’t eat it all by then.