I love a good hummus. Before going vegan, Harlan and I gorged ourselves on cheese and crackers everyday when we got home from work. After giving up dairy, I was in need of a different go-to snack to help hold off the hunger in between meals. Like all good snacks, it needed to be something quick, easy to have around, and delicious. Chia seeds, fresh fruit and almonds are all nice choices, but hummus and dips are definitely my favorite. I try to make a few every weekend and have them in the fridge throughout the week for easy snacking. They can be eaten with crackers, pita chips, pretzels, apples, baby carrots, cucumber or any other raw veggie, or they are great to spread on sandwiches or wraps. This recipe is one that came about when Harlan and I were going through a chipotle phase and were adding it to just about everything. Hey, at least it was less offensive to our olfactory glands than when we went through our garlic phase. Continue reading
Merrie Melodie 