Hummus and Mixed Veggie Salad

Today’s McDougally lunch was homemade (oil-less) hummus – which I made by blending up a can of garbanzo beans and adding lemon juice, garlic powder, paprika and a bit of salt.  Also, I made a cold salad with peas, corn, carrots, cilantro and balsamic vinegar (mixed w/some red wine vinegar), topped with chopped tomatoes. (Salt, pepper, garlic powder to taste)  It all turned out really good – and was surprisingly filling.  Oh yeah, we each had a 1/2 pear sliced up as well and brown rice cakes to spread the hummus on.