Spring. Oh lovely spring, you make me want to dust off my flats and frolic outside. I *think* spring has actually arrived here in Michigan (fingers and toes crossed). We have to enjoy it–it only lasts a hot second around these parts. Soon, we will be wiping sweat off our brows and romping around in one bazillion percent humidity.
Spring also makes me want to eat healthy–lots of veggies and salad. The vain part of me realizes that swimsuit season is around the corner, so it’s best to eat lots of produce. But there is also something about spring that actually makes me crave lighter, more veg-heavy meals. Maybe it’s because there are actually new veggies in season….winter squash and sweet potatoes, you’re wearing on me. It’s time to put away the comfort food and bust out the VEG.
And you know what goes so wonderfully with veggies–HUMMUS. You can fix yourself up a nice little plate of crunchy veggies with hummus. I am a hummus addict. Let’s not act like spring is the only time I eat hummus. It is a year-round delight for me. An obsession, really. Ask anyone who knows me. I eat hummus with my hummus.