So…just quietly, I am celebrating two years of my vegan journey. I can’t believe its been two years…seriously, where have the last two years gone?
And what better way to celebrate it, from a self-confessed, and obsessed, hummus eater, than with, well, hummus! Wine is so passe! Ha.
Whilst scrolling through Pinterest for food inspiration the other evening, I stumbled upon what might well be the most brilliant of all combinations….hummus with peanut butter. My curiousity was immediately piqued and I straightaway decided that a supermarket run was in order.
The recipe I talk of is not mine, I can’t claim any ownership for it, but I do want to share the love as its simply amazing. I have eaten FAR too much of it the last few days as it makes an amazing accompaniment to a buddha bowel. Tops it off perfectly.
The recipe is from a food blogger called fooduzzi and its genius. Its a thai, sriracha, peanut butter based hummus. http://www.fooduzzi.com/2016/03/thai-peanut-hummus/
WOW. Is all I can say. I followed the recipe to the exact quantities thinking, this might be odd or this might be amazing, as I did it. And it was the latter. Who would have thought that peanut butter could be a hummus ingredient…the question now is, can I use it every time I make hummus? Not sure my thighs would agree it was a good idea but my tastebuds definitely do.
It took less than 5 minutes to make and went from blender to mouth in under that…
Here’s my delicious dinner buddha bowl complete with it. Yummy roasted beetroot and sweet potato, with hummus, peanuts, spring onion, raw zucchini, cherry tomatoes and Avo.
Happy Thursday all.