This recipe is part of the Thanksgiving series 2013. For more info on that series, you can check it out here. Though this recipe is perfection for Thanksgiving (or any holiday), it would be super awesome any time.
Most people I know have this tradition of skipping breakfast on the morning of Thanksgiving so they can be ready to stuff themselves at the feast. For me, as soon as I get to the party I am usually ready for some kind of a snack though. Hummus and veggies is always my go to when I am attending and hosting parties because it is lighter then a lot of other apps, and it’s incredibly easy. I often make homemade hummus for non holidays, but with all the other food I am making at the holidays, I usually just buy it. I am all about short cuts.
My tips and tricks used in this recipe:
- This recipe pulls flavors from the rest of the meal to keep a theme going, and so that you can reuse ingredients
- I used store bought hummus, but you can find my recipe for it here. Either way is great!
- I find my friends always flock to the cru de te, so I serve this hummus with lots of veggies
- This is great leftover, I have been known to have hummus and a pile of veggies for lunch
- 1 cup Hummus (purchased, or here is a recipe)
- ¼ cup Dried Cranberries
- 6 leaves Fresh Sage
- Assorted Veggies (to serve, like carrots, celery, bell pepper, broccoli, cauliflower)
- Chop the cranberries and sage
- Stir into the hummus