Share

Summers in Arizona make me crave light, cool and tasty foods. This hummus fits that bill perfectly. It’s quick and easy to make (i.e. it doesn’t heat up my kitchen) and it multi-tasks. We use it to dip mini-sweet peppers, cucumbers, carrots, crackers and pita bread. A little bit goes a long way so I can and do take it to work with me and then snack while I’m doing whatever I need to do.

You can also use it as a spread on pita bread or in tortillas. Just add chicken or even steak and you have a quick, filling and healthy lunch. The hummus will last for about 2 weeks in the refrigerator, but it never does because I eat it all without any guilt.

(Visited 665 times, 1 visits today)