It doesn’t take long to make this creamy, salty, spicy savory hummus spread. I eat it with celery and cucumber sticks and Mary’s crackers most of the time but it’s also delicious wrapped up in a collard green with some sprouts. I also use it instead of salad dressing or on top of steamed greens and quinoa. It’s protein, nutrient dense and it’s filling. Perfect for lunches and for traveling. Colin and I bring this along with us on the plane to keep full and entertained while we travel. My tummy is growling just thinking about it! We discovered the Spice Sanctuary company and love their Moroccan Spice blend but you can use any of your favourite spice blends for this – I’ve listed some good ones below.