Ingredients

• Two 15-ounce cans garbanzo beans (chickpeas), drained and rinsed
• 2/3 cup tahini (roasted, not raw)
• 1/3 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 2 cloves garlic, mashed and then minced
• 1/2 teaspoon salt, plus more if needed
• Toasted pine nuts, for garnish
• Chopped fresh parsley, for garnish
• Carrots, cut into 2-inch strips, for serving
• Cucumbers, cut into 2-inch strips, for serving
• Bell peppers, cut into 2-inch strips, for serving

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Instructions

1. In a food processor, combine the garbanzo beans, tahini, lemon juice, olive oil, garlic and 1/2 cup water and process until smooth. Add the salt, starting at 1/2 teaspoon; add additional salt to taste if needed.
2. Spoon into shot glasses and sprinkle with toasted pine nuts and chopped parsley. Artfully place an assortment of the carrots, cucumbers and peppers into the hummus.