Today’s lunch, like most days, is a simple affair. We have an eclectic mix of ingredients which meant a fair amount of improvising. Hummus (or something akin to hummus) is perfect for the mix kicking our in the fridge so we ended up with a sweet pea hummus that was flavourful, a little unexpected and a perfect dip for roasted garlic spaghetti squash fritters. Extra carrot sticks and broccoli florets rounded out a lunch my little people will always eat. When in doubt, give kids dip worthy foods. They’ll love you for it.
Sweet Pea Hummus
one can of chickpeas
1/4 cup peas
one tablespoon dijon mustard
2 tsp. liquid honey
one tablespoon white miso paste
3 tbsp olive oil
1.5 tbsp apple cider vinegar
1. Mix all ingredients together. As always, the spices are listed as to your taste. After you add the liquids (pretty well in equal parts to be able to blend/bind) throw in a dash of sugar to cut the acidity of the apple cider vinegar. Blend until smooth.
I like to make my hummus before cutting up the veggies so that the flavours of the hummus can bloom and mix.