CILANTRO LIME HUMMUS

• 1 can (15 oz.) chickpeas (or about 2 cups cooked)
• 1 bunch cilantro, leaves only
• ¼ cup freshly squeezed lime juice
• 2 cloves garlic, smashed and roughly chopped
• ¼ tsp salt
• ½ jalapeño, deseeded (optional)
• 1-2 tablespoons water if necessary
  
• Raw, organic veggies for dipping (mini carrots, celery, red peppers, mushrooms, etc.)