Almond-Topped Hummus with Veggies

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Serves: 16
Serving Size: 2 tbs
Description: 

This easy snack helps you get through the afternoon without any annoying energy crashes. It’s great for a party too!

Ingredients: 
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
Preparation: 

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.

Nutritional Info: 

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

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Almond-Topped Hummus with Veggies
  • 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.