Yummy! I write down these creative bursts from the kitchen
so I can make them again. This Vegetable Humus/Dip
makes my taste buds happy. Started with blender—
added 1 can drained Chickpeas,
2-carrots chopped,
6 Asparagus Spears,
few bulbs of Cauliflower,
2-inch piece Leek,
Juice of large lemon,
2-Garlic pieces,
1-Tsp Spanish Thyme,
1-Tsp of Raw Tahini. Blended until smooth.
Scooped onto Spinach Tortilla, added
Sliced Tomato, Ground Peppercorns,
Few Spinach Leaves, Couple of Multi-Grain
Tortilla Chips for added crunch. Really enjoyed this lunch.