Vegan + Plant-Based Meal Prep! // Veggie Enchiladas, Chickpea Salad, Hummus + Fruit

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(original recipe from Cook’s Country magazine)

1/4 cup water
2T lemon juice
1/4 cup tahini
2T olive oil
1 15 oz can chickpeas, rinsed
1 garlic clove
1/2 t salt
1/4 t cumin pinch cayenne

Process chickpeas, garlic, salt, cumin, and cayenne in food processor until coarsely ground. While processor is running, add water, lemon juice, tahini, and olive oil. Process until smooth and creamy, scraping down sides as needed.

Store in refrigerator up to 5 days.

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