As a vegetarian, one who eats veggies, a veggie-eater, it’s a little odd to admit that I have vegetable aversions.
Especially because they’re fairly non-offensive veggies, like celery, cucumbers, and carrots. Sure, I like eating them IN things (soup, mostly), but raw? Nahhhh man. That ain’t right.
You know how I make myself eat these things? Hummus. Always the hummus. I really don’t even know how I ate raw veggies before I discovered hummus in college.
I also discovered falafels in college, and that is a STRONG love. If there are falafels on a restaurant menu, I will order them every time.
So, logical next step? Falafel hummus!
In case you’re unfamiliar, falafels are a middle eastern food made from chickpeas, spices, and herbs, and then deep fried (although I usually bake them at home). Since hummus is made of chickpeas, it just takes a few spices to emanate that falafel flavor in smooth hummus.
While it may seem easier to buy a tub of hummus at the store, it really only takes 5 minutes in a food processor to whip up hummus at home. Plus, I far prefer making my own and spicing it to my liking, especially when it leads to falafel flavor.
Bonus – it totally makes celery, cucumbers, and carrots palatable to me, even in raw form.