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rainbow salad in a jar with avocado hummus

Ingredients

• Avocado Hummus:
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup olive oil plus more for drizzling
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice, or more to taste
• 1 clove garlic, minced
• 1 medium or large ripe avocado, sliced
• Pinch of ground cumin or cayenne pepper (optional)
• Sea salt or other coarse salt, to taste
• Salad:
• 1 cup shredded veggies (I used beets, carrots, and fennel)
• 1 tablespoon + 2 teaspoons fresh lemon juice*
• 1 tablespoon extra virgin olive oil
• 1/2 cup cooked quinoa
• 1-2 tablespoons avocado hummus
• 1-2 tablespoons sliced kalamata olives
• 2 cups leafy greens (your choice)
• 1/4 cup nuts and seeds

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