Having a nutritious dip for your raw veggies or raw crackers makes eating raw vegetables a little more inviting. This hummus is simple and quick and is loaded with fiber, anti-inflammatory olive oil, and trace minerals. It has a little different twist to it since I added a lime instead of all lemons.  I often try to keep hummus on hand for those mid afternoon snack attacks. Bon Appétit!

2 cans organic garbanzo beans

1/4 cup or more of extra virgin olive oil

Juice from 1 lemon and 1 lime

1 or 2 cloves of garlic (or 1 tsp. crushed garlic)

1 tsp. cumin

Himalayan Crystal salt to taste

Darin and rinse beans

Place all ingredients in a food processor.

Pulse until smooth. Add more olive oil if you want a smoother consistency.

Enjoy with raw veggies and raw flax crackers.