Maple Balsamic Hummus

We just got back from Lake Powell with my family and my in-laws. (Yes, I am the only person in the world who's family gets along with my in-laws well enough that we go on vacation together. It actually works out really nicely because we use less PTO for vacations with both families...)

Anyway, we love Lake Powell. It is such a beautiful and fun place. We water skied, that was interesting 7 weeks postpartum, surfed, SUP'ed, paddle boated, swam, tubed (with the toddlers), ate delicious food, provided by yours truly, and trail ran. Yes, I run on vacation, it is the BEST way to see a new place, and yes, I even run in Lake Powell. What else am I supposed to do while the kids are out cold in the middle of the day?

Here are a few pics from the trip before I dive into the recipe.

Trail Running

Water Skiing (no pics of me...)

Surfing

Yoga-ing

It was a fun trip. Anyway...

This recipe is a fun spin on traditional hummus. I love all the fancy hummuses, but I am not willing the shell out the dough to buys them, so every once in awhile I feel wild and crazy and experiment with my hummus. Why not right? Not matter what, it is hummus and always delicious. Or at least salvageable. However, this recipe did not need salvaging. It is so tasty and tart but sweet. I love it and I know you will too.

Ingredients

1 can garbanzo beans

2 T tahini

3-4 garlic cloves, minced

1-2 T balsamic vinegar

Pure maple syrup, a splash

Salt, to taste

Directions

1. Drain half of the liquid from your garbanzo beans and mince your garlic.

2. Add garbanzo beans (and liquid), tahini, garlic, 1 T vinegar, and a splash of syrup into a food processor and process until smooth. Taste and add more vinegar and salt as needed.

3. Enjoy.

#vegan #vegetarian #hummus #glutenfree #gf #plantbased #protein #snack #quickandeasy #lunch