New and Improved!

This is what I had for lunch. Whole wheat pita with veganaise (just a little) stuffed with a salad heavy on garden fresh tomato and cucumber and a side of watermelon. It was delicious and filling and satisfying. Roland got back from London tonight and I made the same thing for him but substituted hummus for the veganaise and I think it was even better! It was the perfect meal following a day of flying.

I've modified my hummus recipe a bit. I added a can of white beans (northern) and it makes the hummus creamy. Sometimes I want to eat it with a spoon! I've tried the recipe without the tahini but I just don't like it as much.

Robin's Improved Hummus

• 1 can chickpeas (reserve liquid)
• 1 can white beans
• 2-3 cloves garlic
• 1/2 teaspoon cumin or more to taste (I just got roasted cumin but I can't tell the difference - I need to do a taste test)
• 1 tablespoon lemon juice or to taste
• 2 T tahini

Blend in food processor until smooth and creamy. Add chickpea liquid if it is too thick. Serve on crackers, sandwiches, burgers, cucumbers, veggies, salad, pitas, or on a spoon if you love it as much as I do!