16 Oz Chickpeas
1/4 Cup Lemon Juice
1/4 Cup Sesame Butter
1 Tbsp Olive Oil
2 Cloves, minced Garlic
1/2 Tsp Salt
5 Stalk, medium (7-1/2" - 8" long) Celery
Place garbanzo beans and half of liquid from can in blender.
Add lemon juice, tahini, oil, garlic, and salt; cover and blend until smooth.
(Add a little more liquid, if needed, to make hummus thinner.
Cut celery into serving-size pieces and serve with the hummus.