I love being a vegetarian.
Nonetheless, I am always a little hesitant to come right out and tell people I’m a vegetarian. I’m not at all ashamed of being a vegetarian, but I’m simply aware that different people have different connotations of what exactly it means to be a vegetarian.
No, I’m not a tree-hugging, Birkenstock-wearing hippy. However, I do what I can to respect the environment, I own a pair of ‘Stocks and I have a peace sign key chain.
No, I’m not a “PETA freak.” However, I do have pets and don’t feel comfortable with the thought of eating animal meat. (Side note: There is a PETA activist named “Emily McCoy,” who was arrested after a pie-throwing incident… I digress.)
No, I’m not paranoid about everything that passes my lips. However, I know that I feel better when I eat wholesome, healthful foods.
At the end of the day, I am a vegetarian for many reasons. I don’t attach to any particular aspect of vegetarianism; yet, I relate to most every stereotype to come degree.
On that note: No, I’m not a hummus dipping herbivore. However, I do make some face-rocking hummus, if I do say so myself.
Spiced Parsley Hummus
- 1 can 15-oz chickpeas, drained, with liquid reserved and beans rinsed
- 1 T fresh lemon juice
- 2 cloves crushed garlic
- 1 T tahini
- 1/4 C loosely packed parsley
- 1/4 t paprika
- Salt and pepper to taste
- Combine all ingredients in blender or food processor
- Begin blending, adding enough reserved chickpea liquid to make creamy
- Refrigerate and serve chilled or at room temperature with crackers, pita or crudities
OK, maybe I’m a little more stereotypical than I like to admit. But, hey, that might not be such a bad thing after all.