This recipe is sure simple and filled with lots of veggies! We slathered some portabella mushrooms with TJ’s BBQ sauce and grilled them along with some other random veggies we had in the fridge to use.
I topped them with some cheese and placed them on TJ’s flat bread (love that bread!). I also made a simple hummus dip with some more of that lemon basil I’m in love with, which was an awesome spread. Simply swirl all the ingredients below in a food processor!
- 1 can chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 tsp cumin (we like cumin, so 1 tsp would be sufficient)
- 2 small cloves garlic
- 2 bunches lemon basil (this is the best!)
- salt and pepper
- olive oil to make it smooth
simply. delish.
On the side we grilled some sweet potatoes and fingerling potatoes for fries. I’m not much of a ketchup eater really and we don’t have any in our fridge. The only time I do eat it is when we go out to eat and it’s there staring at me. My ‘ketchup’ was greek yogurt and lemon basil hummus 🙂
I usually always take leftovers from dinner and transform it for lunch the next day. That way it saves me time in the morning.
