This nutritious lunch is packed with flavor and easily adapts to whatever vegetables you have on hand. Make the hummus the night before to save time.
- 1 can chickpeas, drained and rinsed
- 2 cloves garlic
- 1 Tablespoon lemon juice
- Extra Virgin Olive Oil
- Red pepper flakes
- Pita chips
- Sliced cucumber
- Sliced carrots
In a small food processor, add chickpeas, garlic, and lemon juice. Blend until it starts to breakdown and becomes a thick chunky paste. Slowly add olive oil until it becomes smooth. I usually add about 1/4 cup of olive oil, but feel free to add more if you want your hummus extra creamy. Add a small pinch of red pepper flakes.
Place in a container and serve with pita chips, cucumber, carrots, tomatoes and avocado. If you don’t have these veggies in your fridge, substitute with whatever veggies you have on hand.