To make this simple but delicious plate, simply cut the celery & Carrot into dipping size matchsticks. Make the hummus below or buy a good quality one (there is a difference). Assemble carrots, celery, Hummus on a platter with crackers and some fresh cherry tomatoes.

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Hummus

• 1 can chickpeas  drained and rinsed
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup tahini
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons water
• Dash of paprika, for serving (optional)
• Chopped fresh parsley, for serving (optional)

Instructions:

1. In a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape the sides and bottom of the bowl then process for 30 seconds more.
2. Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
4. The hummus may be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
5. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil, dash of paprika, and some chopped fresh parsley.

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