Recipes: My Latest Lunch Obsession

A little over a month ago now, I moved into my boyfriend’s grandparents’ beach house for the summer and all of September. It still sometimes feels surreal, waking up by the ocean every single day, being able to go swimming right in my back and front yard. This is my absolute favorite time of year, and I never feel better than when I’m near the ocean; it’s always calmed me down. I sometimes seriously think I was a mermaid in a past life because of how drawn I am to the ocean, the magical pull it has over me.

That being said, this time of year I like to eat lighter foods because of the hot weather–especially in the middle of the day. The first day I moved into the beach house I got a major craving for fruits, veggies, and salad–stuff I normally don’t crave back at home, or during the colder months. Coincidentally, my boyfriend and I went to the market that very first day, and I grabbed the ingredients that called to me—ingredients that I now keep stocked in my fridge, and eat almost daily. It’s my latest lunch obsession: a platter of hummus, a gluten-free pita chip, carrots, cucumbers, and celery. It’s simple, healthy, refreshing, and perfect for this time of year. It can also double as a snack if you’re really hungry, or as a good party platter. Keep on reading for the tasty and refreshing recipe, and learn how to make my latest lunch obsession.

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My Latest Lunch Obsession:

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Ingredients*:

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*For this recipe I do not use exact measurements, I simply eyeball everything by how hungry I am and how much I’m going to eat. You can double this recipe if need be; I’ll do this if I’m sharing this platter with another person.

WHAT YOU’LL NEED:

• Hummus (I like the original flavor from the brand Tribe)
• 1 homemade gluten-free pita chip (I use the gluten-free wraps from the brand Mission)
• 1 cucumber, peeled and sliced
• Baby carrots, washed
• Celery slices, washed
• Non-stick cooking spray
• Small skillet

OPTIONAL ADDITIONS:

• Kalamata olives
• Black olives
• Crackers
• Banana peppers
• Jalapeños
• Red, green, or yellow peppers

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Instructions:

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FOR THE GLUTEN-FREE PITA CHIP:

1. Spray small skillet with non-stick cooking spray. Place wrap in center.
2. Place on burner on stovetop and turn heat on high.
3. Let wrap sit until it bubbles up and turns golden brown-brown.
4. Flip onto other side and repeat.
5. Turn burner off and remove skillet from stovetop immediately. Place wrap onto separate plate to cool.
6. Once wrap’s begun cooling, fold in half and slice evenly. Fold half slices again in half and slice into triangular pieces.

FOR HUMMUS PLATTER:

1. Place desired amount of hummus in center of plate.
2. Spread pita chip, carrots, celery, and cucumbers around hummus.