My patience level has improved greatly since I began started meditating. I think my kids would’ve been glad had I practiced mindfulness when they were young, but you don’t know what you don’t know, you know? But you know what I have no patience for? Recipe blogs that you have to scan through descriptions and photos and ads for pages before you get to the recipe. I mean who has time for that stuff? So, let’s get right to it!
Many a vegan’s favorite dip/spread is hummus. It’s yummy, healthy, chock full of protein, versatile and all around delightful! It’s super easy to make at home from scratch and at least as good as the store bought stuff. Here’s my go-to for hummus.
- 1 can (15 oz) chickpeas, drained (saving liquid) & rinsed
- ¼ c lemon juice
- 2 tbsp tahini
- 2 tbsp olive oil
- 1 garlic clove (or 2 cloves roasted garlic cloves)
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- salt and pepper to taste
- Place all ingredients, except chickpea liquid, in a food processor and process until smooth.
- If needed, add chickpea liquid, a tablespoon at a time, until the desired consistency is reached.
- Adjust seasonings to your liking.
- We use it in sandwiches and wraps with all the toppings. Or just dip your favorite veggies and chips or pita bread.
- Experiment with swapping out or adding different ingredients, such as roasted red peppers, pesto, curry powder, avocado, even cocoa powder and maple syrup for a dessert hummus. Get creative!