Green Swamp SoupKid, Earth and Time Friendly Recipes

I made this dip up last weekend and it was such a hit with kids, coworkers and me that I had to make it again this week!

I’ve recently started the “Superhero” version of Alicia Silverstone’s Kind Diet. Basically, it’s a vegan way of eating that focuses on using whole grains, veggies and “clean” proteins — mostly beans and tofu — as your main foods. I’ve been mostly vegan since the end of February (I had a few slip ups involving cheese). I plan to eat this hummus as a snack with veggies — carrots, snap peas and turnips.

The reason I’m upping the ante on this style of eating is my upcoming guest blog posts on AlyssaBecthold.com. You can read more about what we’re up to there.

Alyssa is a good friend and coworker of mine who has lost more than 60 pounds recently! She’s really inspired me to look within and see what changes I can make to my own lifestyle to live a healthier, happier life. To that end, I’ll be posting some of my new Kind Diet-inspired recipes here on Green Swamp Soup. I’ll add a note that my family is not following this diet per se, but they enjoy many of the recipes it has inspired.

Ingredients:

1 can chick peas, drained and SAVE THE JUICE
1 clove garlic
1 tsp. cumin
1/4 cup cilantro
1/4 cup chick pea juic
1/4 to 1/2 tsp. sea salt
Juice of one lemon
2 tbsp. tahini

Directions:

1. Throw all of the above, except the chick pea juice, into food processor. Pulse for three to four pulses.
2. Add chick pea juice a little at a time and pulse until you reach a desired consistency (I like my hummus thick).
3. Chill for one hour and serve (I can’t always wait the whole hour, but an hour is best).