Veggies & Yum-mus

Although I’ve never had an aversion to eating veggies solo, I do enjoy adding a co-star when staring down a plate of garden goodness. Peanut butter waltzing with celery, salad dressing gracing the presence of spinach leaves, or hummus rocking out with a crunchy vegetable – I love it all.

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I’m not sure what my life was like pre-hummus. I’m actually not sure I want to think about it. Other hummus aficionados have regaled me with marvelous-sounding (and surprisingly simple) recipes to get those chickpeas nice and hummus-ed, which is awesome.

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Also awesome? You can just buy hummus and it’s all ready to go! Have fun enjoying this Veggies & Hummus recipe – your veggies will thank you for the company.

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  • Assorted veggies
  • Tub of hummus
  • Parsley for garnish (optional, but classy)

1) Pick out a vegetable or two while humming a healthy tune

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2) Procure a container of hummus to your liking

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3) Dip those veggies right up in there

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4) Enjoy!

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More Like “Quick-peas”

Steering clear of meat (inadvertent pun, I promise) isn’t as difficult as one might think. Initially it took some adjustment to rethink how to get protein on the plate, but I now feel pretty good about the options I have in my repertoire. One little bean that packs a big protein punch is the lovely chickpea.

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The first time I went to the store in search of these little guys, I couldn’t find chickpeas anywhere. I went home empty-handed, thinking I would need to find a specialty store (“Chickpeas’R’Us,” or the like). THEN I found out chickpeas are also called garbanzo beans, and they are totally a part of your basic grocery store bean shelf party. The more you know.

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My favorite way to enjoy these tasty garbanzos is to roast them up, so they are slightly crunchy and mucho delicioso. Here are the typical steps I follow to make Roasted Chickpeas.

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  • 1 can of chickpeas/garbanzo beans (remember, these are the same thing)
  • 2-4 tbsp of olive oil
  • Salt
  • Pepper
  • Cayenne pepper (optional)
  • Parsley for garnish (optional, but classy)

1) Preheat oven to 425

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2) Open the can of chickpeas

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3) Drain  & rinse the chickpeas (someone told me to do this once, so I’m telling you, too)

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4) Spread out the chickpeas on a cookie sheet.

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5) Realize you have no olive oil left which is crucial to the recipe and your partner has the car and you are really really hungry and why was the bottle placed back in the cupboard when there wasn’t any left?

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6) Give up on the roasting idea, turn off the oven, and slide chickpeas off cookie sheet into a bowl

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7) Sprinkle some salt and maybe cayenne pepper on there, and give yourself credit for attempting to use your oven for something other than storage

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