by Renu Chhabra
Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.–Albert Einstein
In spring, I look forward to visiting farmers markets and produce stands. Spring vegetables are piled high in abundance everywhere — fresh, clean and inviting. Slender stalks of asparagus, colorful varieties of artichokes, vibrant radishes, and tender leaves of greens are just a few to name. In fact, produce speaks for itself. Just simple preparation and a few good ingredients are all it takes to make it shine.
Keeping simplicity in mind, I made this sandwich with fresh vegetables and mint hummus. The hummus packed with flavor and freshness of mint was good enough to complement the vegetables. Even though authentic hummus is not combined with any additional vegetables, the American version contains several of them: roasted eggplant, red pepper, sun dried tomato, and more. I decided to incorporate some mint to the original version to add a refreshing element to it. Another reason for this minty addition was my new herb pot from farmers market. Sitting at my kitchen window, it was gazing at me as if it wanted to remind me of its presence. And I couldn’t ignore the fragrant mint leaves, calling out for my attention. Adding them to the hummus gave it a light touch of color and a subtle minty hint.
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