And it's nutrient dense, but light and tasty!!!
Did I mention it's easy as well?
Detailed recipe below!
I had already been in the kitchen all day mixing up fermented ketchup, baking rustic rosemary garlic bread, prepping for tomorrow's dinner, whipping up a batch of chocolate peanut butter cups, trying out a new sourdough cracker recipe and now the hummus was calling my name.
And it was worth it!
MIlitary people out there, you know that's how we roll.
If you don't have what is wanted or needed, you do the best you can!
almond butter (SECRET INGREDIENT ALERT),
a pinch of salt and the roasted root veggies.
I paired them with my freshly baked sourdough crackers. You can find the recipe here.
\And it was a general 3***, but my middles grabbed spoons and started eating the hummus plain, so I would guess that would bump it up to a 4****.
Here's the detailed recipe in case you prefer reading it that way.
Chopped Carrots & Sweet Potato (1/2 pound or so) (I just guessed with mine!)
Olive oil & salt for seasoning
3 Tbs lemon juice (didn't have fresh so went with bottled in the fridge)
3 Tbs Almond butter
a pinch of salt
1 clove of raw garlic, peeled.
Pulling it All Together:
Toss vegetables with olive oil and sprinkle salt.
Roast at 400 degrees F for 34-45 minutes depending on size of chunks.
Put rest of ingredients in a blender or food processor.
Plop the roasted vegetables into blender.
Whip until desired consistency.
What vegetables do you have on hand?
You go try your own version and let me know about it!
Your hummus happy Aly!