Almond-Topped Hummus with Veggies
Created by registered dietitian-nutritionist Frances Largeman-Roth for the Almond Board of California. This easy snack helps you get through the afternoon without any annoying energy crashes. It?s great for a party too!
1 19 ounce can chickpeas, drained
1/2 cup plain Greek-style yogurt
1/3 cup almond butter
2 garlic cloves, peeled
1/2 teaspoon sea salt
1/4 teaspoon cumin
1 lemon, juiced
1 1/2 cups chopped almonds, divided
1 cup raw vegetables
In the bowl of a food processor, combine the chickpeas, yogurt, almond butter, lemon juice, garlic, salt and cumin. Pulse until well blended and smooth, scraping down the side of the bowl as needed. Add ¼ cup chopped almonds and pulse until chunky.
Place 2 tablespoons of hummus in a ramekin and top with 1 tablespoon of finely chopped almonds. Serve immediately with raw vegetables or cover and refrigerate for up to 3 days.
TIP: Don’t have time to make your own? Swap in store-bought hummus and top with chopped almonds.
Calories: 91; Sodium: 168 mg; Total Fat: 5 g; Potassium: 98 mg; Saturated Fat: 0 g; Carbohydrate: 10 g; Monounsaturated Fat: 3 g; Fiber: 3 g; Polyunsaturated Fat: 1 g; Sugar: 4 g; Cholesterol: 0 g; Protein: 4 g