Greek "Pizza" with My Favorite Homemade Hummus

Last year I asked my dad for easy plant-based lunch suggestions.  He likes to make pitas with hummus.  This has become a favorite.  I have also tried many different hummus recipes, and this is by far the best one I've had.  The pita "pizza" was also a hit with my toddler.  Sneaky veggies!

Ingredients: 

-pita bread

-hummus (here's the link to my favorite recipe: http://www.shugarysweets.com/2012/08/hummus) Don't forget to keep adding 1-2 tbs of water near the end while you blend, blend, blend

-your favorite veggies (I usually do tomatoes, peppers, cucumbers, and greens) 

-fresh herbs

-olive oil (I like mine extra spicy)

-feta cheese (optional)

Instructions: 

1. Warm or toast the pita.

2. Spread the hummus and then layer veggies (and cheese if you want). 

3. If you are eating it like a mini pizza, throw it in the oven/toaster oven on broil for a couple minutes to warm the toppings. 

4. Drizzle some spicy olive oil.

5. Garnish with fresh herbs. 

For my one-year old, I blended the veggies and added it to the top like a second spread.  He loved it!

Props to Shugary Sweets for the amazing hummus recipe! 

Butternut Squash Pasta Sauce Over Veggie Spaghetti

Last night I drew a blank on dinner, so I gathered the few veggies I had and conducted an experiment. Usually my food experiments turn out pretty bad  But for some reason, this one turned out AWESOME!  I must write this down before I forget.  

Ingredients: 

1 butternut squash, cooked or baked  (I boiled mine so I didn't have to use the oven) 

3-4 quartered tomatoes (roasted is optimal)

1 roasted red pepper (optional.  Again, I didn't want to use my oven)

4 cloves garlic (minced) 

1 onion (diced)

1 cup vegetable broth

2 tbs olive oil

handful of fresh herbs (I used garden basil and oregano) 

sea salt to taste 

For the pasta I used barilla veggie spaghetti.  Zucchini "Zoodles" would be even better.  

1. Sauté onion in olive oil.  Once golden, add garlic.  

2.  Add squash, tomatoes, (red pepper), vegetable broth, and herbs to pan. Simmer for 5-10 minutes until veggies are soft (You can add more broth if you like thinner sauce).   

4. Blend until smooth.  

5. Pour over cooked pasta. 

6. Sprinkle with sea salt and some more herbs.  The salt really brings out the sweetness of the sauce.  

Enjoy!