• 1 can chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Carrots, celery, and cucumber, cut into sticks, for serving

1. In a food processor or blender, combine the chickpeas, tahini, garlic, olive oil, lemon juice, cumin, salt, and pepper.
2. Blend the mixture until it's smooth and creamy, adding a little bit of water if necessary to achieve the desired consistency.
3. Transfer the hummus to a serving bowl.
4. Serve the hummus with the vegetable sticks for dipping.

• You can add other ingredients to the hummus, such as roasted red peppers, sun-dried tomatoes, or fresh herbs.
• For added crunch, you can sprinkle toasted sesame seeds or pine nuts on top of the hummus before serving.
• This hummus can be stored in the refrigerator for up to 1 week.

Homemade Hummus with Veggies is one of my go-to snacks when I'm looking for something healthy and satisfying. Hummus is a great source of protein and fiber, and it's also delicious and easy to make. The combination of chickpeas, tahini, and spices creates a flavorful and creamy dip that's perfect for dipping vegetables or crackers. Plus, it's a versatile recipe that can be customized based on your personal preferences and dietary restrictions. Give this recipe a try, and I'm sure you'll love it as much as I do!