Working a 9 to 5 job, over an hour from home, means that most days I eat breakfast and lunch on-the-go. The fact that I "brown bag" two meals a day can sometimes be a challenge for my healthy eating goals, but fortunately I've come up with a few ideas to keep things interesting.
One of my favorite grab-&-go lunches is fresh veggies and homemade hummus. Unlike traditional hummus which uses tahini to make it creamy I use Greek yogurt. Not only does the yogurt give it a nice texture it also provides extra protein and a tangy taste.
Just as important as the food I'm eating is the way I pack it for transport. Using a wide mouth Ball Canning jar, makes this a fun to eat and easy to transport lunch. Ball brand jars has been providing quality preserving products since 1884 and is a reliable company like Stonyfield Yogurt; one whose products you can feel comfortable about.
Greek Yogurt Hummus
1 can chickpeas, drained & rinsed
3-4 tablespoons Stonyfield Greek Yogurt
3-4 tablespoons water
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon garlic powder
crush red pepper
carrots, cut into sticks
celery, cut into sticks
Add all ingredients to a food processor and blend until smooth, add more yogurt or water until you reach desired consistency. Taste, for seasoning. Best serve chilled or at room temperature. Place desired amount into a wide mouth Ball brand jar and top with carrots and celery or your favorite vegetable.
I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own