Make your individual hummus upfront and have half the recipe at the moment, then save the remaining for tomorrow’s snack (or high it with an egg for breakfast). Here is how:

Use remaining chickpeas from the primary day’s lunch (half a 15-ounce can). Mash the chickpeas calmly in a bowl with a fork. Combine in 2 teaspoons olive oil, 1 clove minced garlic, 1 tablespoon lemon juice, and 1/4 teaspoon salt. If desired, add 1/4 teaspoon floor cumin. Mash all elements collectively completely or, if a smoother unfold is desired, use a meals processor to mix the elements. Convey alongside 1 cup broccoli florets and 1 sliced pepper for dipping.