My name is Hummusapien and I like hummus more than freshly washed sheets and salted dark chocolate and mini weiner dogs and 90’s jams COMBINED. Just kidding. That would be like, impossible. I mean hummus versus salted almond dark chocolate? Impossible in every sense of the word. But in all seriousness, this blog is called Hummusapien for a reason. I like hummus a weird amount. I eat it on and in all the things. And not just on the normal things like crisps and crackers and crudites, but also on abnormal things like my phalanges. My finger often is the spoon. Hummus often is the vehicle. So is the life of a Hummusapien. If you’re a fan of my “What I Ate Wednesday” posts, you’ve likely seen Oasis roasted garlic hummus in one or more of the pictures. Whether it’s roasted sweet potatoes, broccoli, or whole-grain crackers, my oh-so-frequent snacks nearly always involve hummus. More often than not, my hummus of choice is Oasis. I’ve been eating it for years now. Why, you ask? Because in my humble opinion, it’s one of the only store-bought hummuses on the market that… a) tastes amazing. b) has no preservatives. c) is relatively low in fat and calories. 3) is made right here in O-H-I-O!= Now you all know I love my healthy fats. That said, the serving size of hummus is two tablespoons, AKA what I eat in one bite. When hummus is a food group, downing 80 calories and 6 grams of fat per “serving” isn’t easy on the waistline. I can (and often do) literally eat half the container in a sitting, so I appreciate that Oasis hummus is a bit on the lighter side. Have no fear…it’s still super creamy and flavorful! Oasis just uses more tahini and a bit of water rather than loads of oil. I can get downnnn with dat! Using hummus in lasagna isn’t anything new. One of my most popular recipes ever is my Easy Vegan Lasagna! It’s kind of sort of epic. One for the books. For some inexplicable reason, combining tofu with hummus and nutritional yeast makes a mock ricotta that tastes better than ricotta itself. I love roasted garlic hummus here! PS–this recipe should work just fine without the veggies if you don’t have them on hand. Just don’t leave out the nooch! It’s really key for the “cheesy” flavor. I’m SO pumped for you to fall head over heels in love with vegan lasagna that you’d never guess was cheese-less. Ahhhh. Young love.
