Hummus Toast with Persian Cucumbers, Blue Fenugreek, & Sumac

Enough hummus for 4

INGREDIENTS
- Chickpeas, 1 can (or dried chickpeas soaked over night)
- Lemon juice, 1/2 - 1 whole lemon
- Olive oil, 1/4 cup
- Tahini, 1/4 cup
- Garlic, 1-2 cloves
- Salt and pepper to taste
- Persian cucumbers, 1
- Blue fenugreek, 1/2 teaspoon
- Sumac, 1/2 teaspoon
- Your favorite bread

INSTRUCTIONS
1 - Add the chickpeas, half the lemon juice, tahini, salt and pepper, and garlic to a blender or food processor and blend. Slowly add the olive oil and blend until smooth. Taste for flavor and add more salt, lemon juice, and garlic if need be.

2 - Spread the hummus on toast and add sliced Persian cucumbers, a sprinkle of blue fenugreek, salt, and sumac. Enjoy!

Steel-Cut Oats with Cardamom & Dates

Feeds 2 hungry people

INGREDIENTS
- Steel-cut oats, 1 cup
- Water, 3 cups
- honey, 2 tablespoons
- cardamom, 3-4 pods crushed
- cinnamon, 1 stick
- oat milk, 1 cup
- dates, 3-4 per bowl, chopped
- Salt, pinch

INSRUCTIONS
1 - Bring the water to a boil. Add the oats, salt, cardamom seeds and pods, cinnamon stick, honey, and turn down to a simmer. Stir frequently for about 20-30 minutes until creamy.

2 - Add the oat milk and stir for another minute. Taste for sweetness and add more honey if needed.

3 - Remove the cinnamon stick and cardamom pods. Serve with chopped dates, a splash of oat milk, and extra cinnamon.