Less Waste Road Trips

Recently we head up to Humboldt county for my cousin's wedding. It was a long drive so we knew we'd get peckish at some point. I brought a few snacks but did not create any waste. We also stopped and ate a nice meal on the way so we avoided producing any trash during the drive. Here is what I brought:

- Stainless steel containers with carrots and homemade hummus. (recipe) 
- Stainless steel container with mixed nuts
- A few bananas, kiwis and tangerines 
- 2 Kleen Kanteens filled with tap water
- 1 Flip top bottle of wine (we refill, this was for when we got there!)
- 1 set reusable bamboo flatware (knife, fork and spoon)

{Carrots with homemade hummus}

Once we got there we had a kitchenette with a refrigerator to store what was left over.

Homemade Hummus Recipe

One of life's simple pleasures is a warm piece of fresh bread served with a smear of something fresh and delicious. My sister first gave me 'Amber's Famous Hummus' recipe a few years ago in a recipe binder. I loved it then and over time have moulded it in to what works best for us. We enjoy this spread on bread for a sandwich or to serve it with carrot sticks as dip. It's so versatile, tasty, healthy and easy to make.  

Hummus 

(adapted from ‘Amber’s Famous Hummus Recipe’)

Prep:
Soak 1 cup dried garbanzo beans in a bowl of water on the counter for 12 - 24 hours, change water once if needed. Strain beans then boil in fresh water for an hour to an hour and a half, strain and use immediately or store in an airtight jar in the refrigerator covered with cooking liquid for up to three days.

Ingredients:
{garbanzo beans}
3 ½ tbsp tahini
3 tbsp lemon juice or light colored vinegar
½ tsp salt
2 - 3 cloves of garlic
2 tsp olive oil
¾ tsp cumin
¾ tsp paprika

Directions:
Place all ingredients into a bowl, blend smooth with a hand blender. If mixture is looking dry, add more cooking water.

Store in an airtight jar for up to 10 days in the refrigerator, it usually doesn't last that long in our house =)