By Jolinda Hackett. Vegetarian Food Expert
Contact / Media Queries: vegjolinda@gmail.com
Because of the recognition of vegetarian.about.com, I get an remarkable quantity of email. Please be aware that I'll only consider media queries associated with vegetarian or vegan food/cookbooks/products or lifestyles. I actually do try to react to all readers feedback and questions.
About Jolinda
Jolinda continues to be vegetarian for more than two decades making the transition to some vegan diet 14 years back. Jolinda has traveled, shopped, and resided like a vegetarian all over The United States, someplace sunny and warm and many of Asia, and understands how to order tofu in six different languages, including Bahasa, Malay, Thai and Mandarin.
She's the writer of six books, such as the Everything Vegan Cook book. The Vegan Pregnancy Cook book. The Large Book of Vegan Recipes. Cookouts, Veggie Style. the definitive help guide to backyard grilling for vegetarians and vegans, and also the Daily Vegan Planner for brand new vegans requiring a little bit of dietary advice and inspiration.
You are able to email Jolinda at vegjolinda@gmail.com or send her a tweet @vegjolinda
Adding sun-dried tomato plants to some homemade hummus recipe adds a little bit of texture and color, far more of flavor. Making homemade hummus is really easy - just dump all things in the blender or mixer, and process until it's smooth.
Hummus is really a naturally vegetarian, vegan, and gluten-free food.
Ingredients
- 1 15 ounce can chickpeas, drained (garbanzo beans)
- 1/4 cup essential olive oil
- 1/4 cup sun-dried tomato plants in oil or rehydrated
- 2 tablespoons of fresh lemon juice
- 3 cloves garlic clove
- 1/2 teaspoon paprika
- 2 tablespoons of water
- 1/4 teaspoon salt
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