Melissa Valdellon

Simple crudités and hummus

It’s finally kind of summer here in northern California. In the heat, that means it’s sometimes nice to have something a little lighter to munch on for dinner rather than prep and cook something hot.

One thing I’ve been trying to be more mindful of is purchasing produce that’s in season and locally grown. While I haven’t been able to make it a habit to visit my farmer’s market, I have been checking the tags more on my trips to Sprouts to see where my produce is from. For example, I love fresh tomatoes and I know they’re in season but after checking all the tags, who knew that the vast majority of tomatoes were shipped from Mexico?

Trying to be more conscious of my carbon impact has started to influence how I buy my groceries. I’m still working on general consumer products, but that’s another story.

Anyway, here’s a quick dinner I “came up with” when I was at the grocery store. I just got a tub of Sprouts organic hummus to go along with some fresh radishes and asparagus. I cleaned the asparagus and cut them into 2 inch long pieces. The radishes were sliced and the greens kept aside to add to my next day’s green smoothie.

I kept the veggies raw and just dipped them in the hummus for dinner. Overall, simple, delicious, and a different taste profile than I normally eat. Obviously, this can be made with any veggie and any type of hummus you prefer. Who knew crudités were more than just a party snack?

Happy nomming!

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