Creamy Hummus & Fresh Veggie Snack Plate

This creamy homemade hummus is the ultimate clean-eating snack—gut-friendly, dairy-free, gluten-free, and loaded with fiber and healthy fats.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 1 (16-ounce) can garbanzo beans (reserve liquid)
• ¼ cup fresh lemon juice
• ¼ cup tahini (sesame butter)
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, peeled
• ½ teaspoon sea salt
• 5 cups assorted vegetables, fresh or cooked (carrots, red bell peppers, cucumbers, celery, green beans)

Instructions:

1. Place garbanzo beans and half of the liquid from the can in a blender.
2. Add lemon juice, tahini, olive oil, garlic, and salt. Blend until smooth. Add a little more bean liquid if needed to reach your desired consistency.
3. Chop vegetables into bite-sized pieces.
4. Serve hummus with vegetables on the side.

Recipe Notes:

1. You can make the hummus ahead of time and store it in the fridge for up to 5 days.
2. Try adding fresh herbs like parsley or a sprinkle of paprika on top for extra flavor.

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