Hummus, coupled with whole wheat pita bread and a handful of vegetables is one of my favorite lunches (Ben likes his spread on crackers). It’s healthy and super easy to make. Best of all, it’s freezer friendly. I freeze mine in individual portions so I always have some on hand for a quick lunch or snack.
Eat-Clean Hummus
2 to 3 cloves garlic
540 ml canned chickpeas, rinsed and well drained
1 tsp. sea salt
1/3 cup tahini
Juice of 1 fresh lemon
2 Tbsp. olive oil
Place all ingredients in a food processor. Pulse for a few minutes until well combined and serve.
Recipe adapted from The Eat-Clean Diet Cookbook
