Well, it’s official.
(For the next 40 days, anyway).
I’ve decided to jump in feet first and go vegan for Lent this year. It’s been a little under a week now and it’s already becoming routine. There really haven’t been too many changes to my diet, either. I haven’t been eating much dairy lately, or eggs for that matter, so making the transition wasn’t hard. The hardest thing so far as been getting rid of what I like to call “convenience food.” For example, I’ve been on campus all day and really want some chips/ice cream/all the food. Nope, not when you’re vegan.
So far, so good, though! Being vegan has helped me plan out my meals better-as well as my grocery list-and be more conscious about what I’m putting in my body.
I do love a good vegan sandwich. Here is one of my favorite spreads.
SUNDRIED TOMATO HUMMUS
1 (16 oz) can chickpeas, drained and rinsed
1 clove garlic
Juice from 1/2 a lemon
2 Tablespoons tahini
1/4 teaspoon salt
Extra Virgin Olive Oil
1 cup sundried tomatoes
Soak tomatoes in 1 cup of boiling water, covered, until tomatoes are soft and rehydrated, about 15 minutes. Remove tomatoes from water (save the water), and place them in a food processor with 1 Tablespoon Olive Oil. Process until smooth. Add a little of the tomato water if necessary. Discard water.
In a food processor, combine chickpeas. garlic, lemon juice, tahini, salt, and a dash of olive oil. Process until smooth.
Transfer hummus to a large mixing bowl. Add 1/4 cup of your tomato pesto to the hummus and mix with a wooden spoon until combined. Add more tomato mixture to taste.
Serve with pita, or on a wrap, sandwich, or salad.
This was my first successful batch of hummus! I’ve been on the hunt for some good recipes, and after days of looking, I decided to make one up as I went along.
The traditional flavor of hummus is very apparent with an added hint of sun dried tomato. Nothing too strong, just enough flavor to put a spin on this classic dip. The flavor is enough, though, that you don’t need to use too much-a Tablespoon is plenty! It adds just the right amount of flavor and just the right texture to any veggie sandwich or wrap.
My favorite thing to spread this hummus on was a black bean wrap. This wrap was filled with spinach, black beans, rice, and any other veggies I could find!
- Super Creamy Hummus (blissfulbasil.com)
- SuperBowl Sundried Tomato Basil Hummus (blackboxcosmeticstn.com)
- Blue Hummus (nexcess.net)