Garlic Hummus

What to do on a day where Brian disappears to the office and then a work dinner for the next 14hrs? My options seemed pretty clear: 

     a) eat foods I've sadly abandoned because he won't touch them (like chickpeas) 

     b) eat raw, stinky, kiss-of-death-breath garlic

     c) combine the above and make delicious creamy hummus

I seized the day and could really use some heavy-duty breathmints now. All you need is a blender and about 5min of prep to make this low-fat, protein & fibre packed snack/lunch! 

• 1 16oz can chick peas, drained
• 1 lemon
• 4 garlic cloves
• 1 tbsp fresh chopped cilantro
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 1/2 tsp salt
• 1/2 tsp cumin
• a few shakes of cayenne pepper 
• Veggies of your choice for dipping (I used 1 carrot and 1 zucchini)

Wash and slice up dipping veggies and set aside. 

Drain the chick peas into a colander and rinse well with water. 

Juice the lemon (mine produced about 2 tbsp of juice). 

Roughly chop garlic cloves and fresh cilantro.

Add all ingredients into a blender or magic bullet (except for the dipping veggies of course!) and pulse til smooth. Add water as needed (I used about 1/3 cup) to reach desired consistency. Serve!