If you are looking for something vegan, gluten-free, filling, yummy, and full of protein to snack on this summer, try hummus with Late July Organic Chia & Quinoa Tortilla Chips, as shown in the accompanying photo. If you are in a big hurry, buy vegan, gluten-free hummus already made and in your favorite grocer’s refrigerated aisle. If you are not so much in a hurry as you are concerned about not heating up your home in the summer, buy a couple of cans of vegan, gluten-free garbanzo beans (chickpeas), and make your own hummus.
Or if you are under neither of those constraints, buy organic garbanzo beans (chickpeas), sort through a cup or two, rinse them in cool water, put them and enough water to cover them by at least a couple of inches into a container with a tight-fitting lid, and put them into the fridge to soak overnight. The next morning, before you leave for work, for example, drain and rinse the beans, which should now be about double in size. Put them into your Crockpot, cover them again with enough water to cover them by at least a couple of inches, and let them cook on high for about eight hours, or longer if need be. Refrain from adding salt till after they are cooked to avoid making them tough.
Use the cooked and drained garbanzo beans (chickpeas) in your favorite hummus recipe. The recipe for the hummus in the accompanying photo came from a Vitamix recipe book. Another really good hummus recipe is in the vegan cookbook by PETA and Ingrid Newkirk, The Compassionate Cook: Or “Please Don’t Eat the Animals,” a Vegetarian Cookbook. The recipe in this book calls for tahini, which is sesame butter or paste. If you have none on hand, use a recipe like the one in the Vitamix recipe book because it calls for blending sesame seeds and oil with the cooked chickpeas (garbanzo beans), along with the other ingredients, so you would not need tahini. You may want to experiment with adding things to your hummus, such as crushed red pepper flakes, cumin, and/or dill weed, and garnishing with a drizzle of olive oil, a few stuffed green olives, and a sprinkle of paprika.
This vegan and gluten-free snack of Late July Organic Chia & Quinoa Tortilla Chips and hummus is perfect as is. Or add a tray of vegetables, such as broccoli, carrots, celery, green and red peppers, cucumber spears, cauliflower, and cherry tomatoes, and a bowl of mixed nuts and dried cranberries and raisins to make it a complete meal—that is, grains and legumes, seeds and nuts, and fruits and vegetables. This snack is great for taking to potlucks because both vegans and nonvegans seem to enjoy it. Of course, it is also perfect to take to work for lunch or simply to nibble on while watching an old movie and playing FreeCell on your laptop, as at least one gluten-free vegan has been known to do. Enjoy.