Mideast Snack

Hummus is one of my to-go snack and it's super easy to make if you have a food processor. Just blend together the basics:

chickpeas or garbanzo beans
tahini
olive oil
lemon juice
garlic cloves
sea salt
(Just look up online to get an idea of estimated measurements for each)

There are so many ways to make your own hummus. Stick to the basics or add marinated artichokes, marinated mushrooms, roasted red peppers, fresh herbs, spices, balsamic vinegar, hot sauce, spinach, olives, sun-dried tomatoes, capers, feta cheese, sunflower seeds, or even toasted pine nuts for that extra crunch. For a quick shopping trip, check out the olive bar at your local market or Whole Foods. They have almost everything you can find... even a variety of marinated beans you can use instead of the canned or dried version.

Hummus makes raw veggies taste that much better. I'll admit my weakness is getting in enough veggies. I'm either too lazy to chop them up, cook them and then they spoil fast or I just never have an appetite to eat them alone because they just taste really bland. One of the only few times I look forward to them is when I make the hummus. You can also pair it up with crackers, pita bread, beef jerky, tortilla chips, pretzels, rolled up deli meat, in sandwiches or even make your own Mid-Eastern pizza.

Anyways, the point of this--I came up with a much conveniently portable way for the hummus. Nix the tupperware. It's too much of a mess and hassle. You come home after a long day to that funky smell when you open the container to wash it. I commend the genius who invented the disposable Ziploc bag. Scoop some in, zip up, air out and store in the fridge so it's ready for you to grab and go. You can do the same with peanut butter. Snip off one end and you know the rest!