For a quick and easy snack, I sliced some carrots, lemon cucumbers, and marketmore cucumbers from the garden to eat with a freshly made batch of hummus.

Hummus Recipe:

2 cups cooked chickpeas, drained and rinsed
1/4 cup tahini
juice of one lemon
2 garlic cloves, minced
1 tablespoon olive oil
salt
1/4 cup yogurt or water
1 serrano pepper, finely diced
1/4 teaspoon ground cumin
cayenne

Puree chickpeas, tahini, lemon juice, garlic, olive oil, and salt in food processor. Add yogurt or water and puree for a smoother consistency. Add serrano and pulse a few times until mixed in. Pour into serving bowl, stir in cumin and a dash of cayenne.