Lemony Hummus

In the photo above, the hummus has been placed inside a hollowed out yellow pepper and then a few crackers placed on top.

• one can of chickpeas (540mL or 19oz), drain and rinse
• 1/2 cup of freshly squeezed lemon juice (reduce amount if you prefer less lemon flavour in your hummus)
• 3 to 4 cloves of garlic
• 1/4 cup of water
• 2 tbsps of extra virgin olive oil
• light sprinkle of sea salt

Add all the above ingredients to a blender. Blend until smooth. Have a small taste test and adjust the hummus as needed. Serve immediately or store in the refrigerator for a day or two before using. Hummus is a dip and goes well with things like pita bread, crackers and crudités.