1 clove of garlic, chopped
Juice from 1/2 lemon
1/2 tin of chickpeas (reserve the liquid)
1/4 cup of tahini
1/4 teaspoon Himalayan or sea salt
1 tablespoon of Bestow Beauty Oil
Himalayan salt
Cracked black pepper

Blend all the hummus ingredients together until smooth. Add more of the reserved chickpea liquid if it is too thick.

Place in sealed container in the fridge to be used as directed. Can be refrigerated for up to 4 days, can also be frozen to use at a later date.

To make hummus dressing just add water to quarter of a cup of hummus until it is a dressing consistency.