Today in International Hummus Day. Hummus is an ingredient often used in making vegan sandwiches, but I like it best as a dip, especially with pita bread, but vegetables are good, too. My daughter-in-law practically inhales the stuff, she likes it so much. There are many versions, and it is so easy to make. Try this one, but definitely experiment.
1 T. olive oil
1 clove garlic, chopped
1 t. cumin
One can chickpeas, drained
1/2 t. salt
1 T. lemon juice
One container plain vegan yogurt
Saute the garlic in the olive oil until fragrant, and remove from heat. Stir in the cumin and chickpeas, and coat well. Add this mixture, along with the salt and lemon juice to a food processor, and whirl until smooth. Transfer this mixture to a bowl and stir in the yogurt. Serve. Enjoy!