INGREDIENTS

2 cans cooked chickpeas
2 lemons, halved
1 tbsp olive oil
3 tbsp tahini
1 tsp balsamic vinegar
1 tbsp water
3 tbsp Snider’s Garlic Pepper Seasoning

INSTRUCTIONS

• Place chickpeas in food processor and blend
• Add chickpeas and all other ingredients to a medium bowl and stir
• Put all ingredients back into the food processor and blend until creamy
• Top hummus with additional Snider’s Garlic Pepper and serve with pita and carrots