We all love hummus, don’t we?
If you’re a fan of hummus, this one is for you. It is creamy, smooth and has a hint of heat to it. Hummus and veggies are a great snack, and easily transportable if you are on the go or travelling. We recently had to make a trip out of town, nothing too far; an overnight trip with a round trip total of 8 hours in the car.
My Travel Tips
I choose a hotel that comes with a free breakfast (many do these days!) as there are always some healthy options: oatmeal, cereal, fruit, yogurt and hard boiled eggs. I always do my best to get a hotel with a mini fridge as well to make sure things stay cool once we’ve arrived.
Prepping the food for these two days didn’t take long, roughly 30 minutes and worth it to avoid hungry gas station stops that force you into chips, candy and other less-than-health choices.
In Our Cooler
A healthy salad with homemade dressing
Yogurt and granola
An apple with peanut butter
Hummus and veggies (carrots, cherry tomatoes and cucumber)
I also made sure I had plenty of water and even threw in some home-brewed unsweetened iced tea.
Here are some other road-trip snack packs I’ve come up with for different trips:
Roasted Beet Hummus + Chopped Veggies
Peanut Butter + Apple Slices
Homemade Gluten-Free Crackers
This next one was during international travel which doesn’t allow for fruits and veggies (the cherries were eaten before we crossed the border!). The foods here are also all safe outside of the fridge which is perfect for 6+ hour travels.
Gluten Free Crackers
Homemade Trail Mix
Dried Apple Slices
Fig and Nut Energy Bites (click here for the recipe!)
Making the hummus is pretty easy. I recently used travel reward points to (finally) invest in a food processor. I’d been using a blender for years for making things like hummus, and while it does work – it takes a lot longer and is more labour intensive. This food processor was worth every airmile!
Coconut Cashew Hummus
- 1.5 cups rinsed chickpeas drained
- 3 tbsp olive oil
- ¼ cup coconut milk
- ½ cup cashews
- small handful cilantro
- 1 tsp crushed garlic
- 1 tsp chilli garlic sauce
- ½ tsp chilli powder
- 1.5 tsp ginger
- ½ tsp paprika
- ½ tsp turmeric
- ¼ tsp thyme
- ¼ tsp salt
- ¼ tsp pepper
start by pulsing the cashews until they become finely chopped and start turning into a paste
add the remaining ingredients and pulse until smooth
Let me know what you think! And don’t forget to share a picture with me on your Facebook or Instagram page using the hashtag #soulnutritionconsulting