How to Make Fresh Hummus Like an Arab
Let’s never forget the food that got us through veganism before plant-based meat was everywhere: HUMMUS FOREVER!
Beyond Meat is taking over the world. Thank Goddess. Hail Seitan. It warrants daily celebration over Dunkin’ Donuts brunches and Burger King lunches. As the vegan movement has danced its way down newly minted “Plant-Based Alternative” grocery aisles, the Oscars red carpet, and the visceral satisfaction toward the Del Taco register, we’ve left our founding energy source in the dust. Yeah, I’m talking about hummus — the stuff that energized pioneering vegans to grow the movement that is saving our planet.
While Beyond Meat is the emblematic symbol of the modern-day vegan food movement, hummus has been our mascot for decades. This is the part where I sound like a boomer and tell you I had to walk uphill in the snow to get a block of tofu. If vegan protein bars existed, I didn’t know about them. I was the college student who had a spoon and can of Goya black beans in her backpack as late-night library snacks. If you told me, in 2012 when I went vegan, that grocery stores and fast food chains would be serving up cashew and oat milk milkshakes and burgers, I’d question your sanity. The only (processed) protein options available at Trader Joe’s were tofu, tempeh and Tofurky…
