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This is my first “official” vegan product review—-> LILLY’S HUMMUS.
Last week I was contacted by Lilly’s and invited to try a sample pack of hummus.
Who would say no to that? Not me!
In no time flat, a chilled package was waiting at my doorstep. I was expecting “samples,” but it blew me away to see four 12 oz tubs of hummus and some swag!
Lilly’s Swag
Before I talk about Lilly’s Hummus, let me tell you about my life experience with hummus. Don’t worry, it’ll only take a minute!
I did not grow up eating hummus. My first experience with hummus happened after I met Eric. His mom made hummus all the time for their family gatherings. She’d serve the creamy dip with carrot sticks, baguette slices, and Tim’s Cascade Potato Chips. (I always looked for the most folded up chips in the bag!) It took me a short while to acquire a taste for hummus, but pretty soon I loved it.
Once I figured out how easy it was to make, I started making my own hummus, using Eric’s mom’s recipe. Of course, I’m not shy with the raw garlic! I also prefer a lot of lemon juice in my hummus.
The point is, I really don’t buy pre-made hummus because it’s so darn easy to make at home. On occasion, I’ve tasted store bought hummus, but they never impressed me. Some are excessively oily.
Now, back to Lilly’s…
Black Bean Hummus & Roasted Garlic Hummus
I’m told that Lilly’s Hummus was a sponsor of the 2013 Vida Vegan Con that I attended in Portland, Oregon. Unfortunately, I somehow missed them, in the blur of vegan food booths! (I might have been in a sugar coma from the vegan ice cream.)
Lilly’s Hummus is a Portland, Oregon company. All of their hummus varieties are 100% vegan, gluten-free, and made with organic garbanzo beans, real olive oil, and locally sourced produce. Four tahini-free varieties are available for those allergic to sesame seeds.
Smoked Tomato Basil Hummus & Cracked Pepper Hummus
Enough talk…LET’S EAT!
Immediately after I photographed my loot (step one for a blogger!), I opened up the Black Bean Hummus and the Cracked Pepper Hummus. I prepared a raw vegetable plate for dipping…
Veggie plate with Lilly’s Black Bean & Cracked Pepper Hummus.
The Black Bean Hummus contains smoked tomatoes, roasted red peppers and roasted jalapeno peppers. Translation: Taste explosion! I love the smokiness.
No, this isn’t your average hummus!
The Cracked Pepper Hummus is perfectly peppery. Delicious! The “crack” in the cracked pepper really comes through, too. It doesn’t taste like “plain” black pepper, if that makes sense. I’m definitely a fan of black pepper, so I’m pleased to taste it in hummus.
Coincidentally…we had plans to visit Eric’s parents just days after receiving the hummus. This was a perfect opportunity to share our Lilly’s Hummus with Eric’s mom– the woman who introduced me to hummus more than 20 years ago.
At Ocean Shores, WA, we opened up the Roasted Garlic Hummus and Smoked Tomato and Basil Hummus.
Eric scored the Lilly’s Hummus shirt.
The Roasted Garlic Hummus is thick, like the Cracked Pepper Hummus. (Both contain tahini.) Since I’m used to having raw garlic in my homemade hummus, it was a yummy change of pace to try hummus with roasted garlic. I love garlic either way. I do always say:
You can never have too much garlic!
Smoked Tomato & Basil Hummus with cucumbers and cherry tomatoes.
The Smoked Tomato & Basil Hummus, like the Black Bean Hummus, is a little bit thinner. (Those 2 flavors do not contain tahini.) Yum. There’s that smokiness again! How many different ways can I say “highly pleasing to the senses”?
Eric at Ocean Shores, WA – August 17, 2013
The verdict:
I’m definitely going to buy more of Lilly’s Hummus. I noticed that the Sno-Isle Food Co-op in Everett, WA has several flavors. Convenient for me!
Hummus flavors
YOU can check out Lilly’s Hummus by visiting…
Lilly’s Hummus Facebook page–> facebook.com/lillysnaturalfoods
(“Like” them for chances to win free hummus and swag!)
Lilly’s Hummus on Twitter–> twitter.com/lillyshummus
Lilly’s Hummus on Pinterest–> pinterest.com/lillyshummus
Lilly’s Hummus website–> www.lillyshummus.com
THANK YOU, LILLY’S HUMMUS!
Does anything say “healthy” better than fresh fruit and vegetable juice? I don’t think so! It’s only been a month since I got back into a regular juicing habit, despite that I bought my “new” juicer at least 2 years ago.
I was re-inspired by listening to the Raw Vegan Radio podcast episode 0125: “School of Juicing with Jay and Linda Kordich.” Now that I’m loving juicing again, I said to myself…
“What took me so long!?”
I’ve vowed to keep this habit going at least several times a week. (The last time I juiced regularly was about 20 years ago, when I got a Juiceman. I enjoyed it, but unfortunately I let my juicing habit fall by the wayside.)
I initially bought my Omega 8003 Nutrition Center Juicer when I set out to do a short– 3 day– juice fast. I wanted to replace my old centripetal juicer with one that would afford me the option to juice wheatgrass and leafy greens.
I chose the Omega because it’s a masticating juicer. Using the blank plate also allows you to make frozen fruit “soft serve” desserts, among other food preparation options. The one drawback of the Omega 8003 is that the food chute is only 1 1/2 inches in diameter, which means you have to cut the food pieces to fit down the chute. But it’s a snap to assemble and to clean. I timed the process: 25 minutes to wash, cut, and juice the fruits/vegetables and clean up the juicer parts.
So what took me so long to get back into juicing? Self-reflection revealed that I had become a bit of a smoothie snob. Ever since I bought my Vitamix blender, I was in love…In love with the Vitamix…In love with the green smoothie.
Even though I’d bought the new juicer, I’d done the juice fast, and I knew on an intellectual level that there are good reasons to blend your fruits/vegetables and to juice them, I still wasn’t doing both. I was stuck in the mindset of picking just one. “Don’t remove the fiber!” said my inner voice. Yet, by choosing sides, I was missing out on all the added benefits of juicing. By juicing, you pack an awful lot of goodness in one glass!
Now I share my love with my blender and juicer. Like a plural marriage, I have room in my heart for more than one!
My “go-to” green smoothie is orange/tangerine, frozen banana and kale. My “standby” juice is carrot, celery, cucumber, apple and lemon. To this basic juice formula I mix it up by adding in beet or parsley. Soon I’ll cycle in some fresh ginger.
One thing’s for sure…I’m going to keep juicing!
Freeheel Vegan 