The sweet potato chips in the accompanying photo are Aldi’s Clancy brand of Sweet Potato Chips with Sea Salt. The combination of salty, sweet, and a little bit oily is enticing. Not all sweet potato chips, or any other chips, for that matter, are created equal, so read the labels. Some contain cheese, buttermilk, whey, and so forth and are thus not vegan. Some contain wheat, barley, rye, and so forth and thus are not gluten free.
The guacamole in the photo is Wholly Guacamole, which is convenient, vegan, gluten free, and yummy.
The hummus in the photo is vegan, gluten free, and homemade from a recipe in The Compassionate Cook by PETA and Ingrid Newkirk. You still have time to make hummus from scratch. You can even make a double batch and freeze some for later. Sort and rinse the garbanzo beans (chickpeas), cover them with at least 2 inches of water, and put them in the fridge to let them soak. Before you go to bed tonight, drain and rinse them, put them into your Crockpot, cover them again with at least two inches of water, and let them cook all night on low. Tomorrow, drain them, whirl them in the food processor with lemon juice, salt, tahini (sesame paste), garlic (optional), and water. Garnish with paprika, olive oil, and pimento-stuffed green olives, if you like, and enjoy.
May you have peace, love, joy, prosperity, good health, and a very Happy New Year.