When it comes to food, I am most definitely not a creature of habit. Rarely do I ever eat the same thing twice, and if I do, it’s almost always from a different cookbook .There’s waaaay too many yummy dishes and gorgeous cookbooks in this world and I am damned and determined to work my way through as many as possible!

There’s only one food I eat habitually – carrot sticks and hummus. I have three favorite flavors from Trader Joes that I cycle through each week – spicy red pepper, cilantro and jalapeno, and horseradish. Sensing a spicy trend? If you ever look inside my fridge and don’t see a container of hummus, it’s probably because I just ate it all, like, five minutes ago Search Engine Optimization.

Yup, I could never get sick of hummus.

Except for the times when, you know, I kind of get sick of hummus. I know! What’s wrong with me? How is it possible to get sick of perfect??

After meeting with my psychologist to confirm that everything’s alright in the head, and I am simply in need of a non-hummus snack for a few days, I whip up a chickpea-free spread to enjoy with raw veggies or whole grain crackers Bo Ying Compound Eu Yan Sang. Peas, with their vibrant green color and creamy consistency, are one of my favorite chickpea stand-ins. I’ve tried a few different recipes, mostly riffs on the classic mint and pea combination, but this probiotic packed spread with Asian flavors was good enough to win a spot on the blog.