What better way to use your dinner leftovers, than for breakfast the next morning.  After a successful veggie dog feast last night, I decided to take the leftover homemade relish and put it on top of an Ezekiel english muffin with homemade hummus and a little red wine vinegar.
This would probably be better as an afternoon snack for most people, but I love a little tang anytime of day.  I’ve also started saving the mason jars that my Real Pickles come in and using them as drinking glasses.  Last night I filled it with some ice water and lemon slices to accompany the veggie dogs and this morning I attempted to wake myself up with some ice coffee and almond milk.  Still not quite awake.

I’m still working on perfecting my recipe for hummus and I plan to keep trying it with various ingredients but I finally, after numerous attempts, got it to a decent consistency and pretty good flavor! I’m crediting the success of this one to the fresh chives I picked up in the garden at my parents’ summer camp which served as inspiration.  Thanks mom!

Hummus Recipe
I can garbanzo beans
2 spoonfuls of tahini
1 lemon
4-6 skinny garlic chives
salt and pepper to taste
Combine all ingredients in food processor and blend