Vegan Hummus



  • 400 grams of chickpeas
  • 1 small clove of garlic
  • 1 tablespoon of tahini
  • 1 lemon
  • extra virgin olive oil

After boiling the chickpeas, drain the water and put it in a blender.

Peel and add the garlic, then add the tahini, lemon juice and 1 tablespoon oil.

Blend it with a pinch of sea salt. Then open the lid and transfer to the plate.

You can use a spatula to scrape the bowl down the sides.

If desired, lemon juice or sea salt can be added.

Serve sliced ​​vegetables such as carrots, cucumbers, radishes or peppers.

 

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