- 2 cups chickpeas, canned
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 3 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch cumin
- 1/4 cup unrefined sesame oil (or olive oil)
- 1 tablespoon minced parsley
- 12 stalks celery
- Rinse and drain the chickpeas. Crush the cloves of garlic to remove the skin.
- In a food processor, add the chickpeas, tahini, lemon juice, garlic, salt, pepper and a pinch of cumin. Process until well incorporated. With the machine running drizzle in the oil slowly. Pause and taste test. Adjust seasoning. Add parsley and pulse just a few times.
- Cut each celery stalk into 3 segments and fill each segment with hummus