Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
2 tablespoons JUSTIN’S® Classic Almond Butter
2 (9 to 10 ounces each) Microwavable (Plastic Sealed) Sweet Potatoes
1 (15 ounces) can Chickpeas, drained and rinsed
2 tablespoons Fresh Lime Juice (from 1-2 Limes)
1 Garlic Clove, smashed
1 ½ teaspoons Ground Cumin
1 ½ teaspoons Kosher Salt
⅛ teaspoon Cayenne Pepper
2 ½ tablespoons Extra-Virgin Olive Oil, divided
2 tablespoons Roasted Almonds, chopped
Crudités, for serving
1. Microwave potatoes according to package directions. Cut potatoes in half lengthwise; cool slightly, about 20 minutes.
2. Scoop potato flesh (about 1 ½ cups) into a food processor; add chickpeas, JUSTIN’S® Classic Almond Butter, lime juice, garlic, cumin, salt, cayenne, and 2 tablespoons of the oil. Process until smooth, about 45 seconds. Transfer hummus to a bowl. Sprinkle with almonds, and drizzle with remaining oil. Serve with crudités.
This recipe is courtesy of Real Simple
I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
My Cinnamon Almond Butter “Churro” Puppy Chow is the perfect grab and go snack for any activity. Made with cereal, JUSTIN’S® Cinnamon Almond Butter, and white chocolate chips, this recipe is sweet, crunchy, and so easy to make!
2 tablespoons JUSTIN’S® Classic Almond Butter
2 (9 to 10 ounces each) Microwavable (Plastic Sealed) Sweet Potatoes
1 (15 ounces) can Chickpeas, drained and rinsed
2 tablespoons Fresh Lime Juice (from 1-2 Limes)
1 Garlic Clove, smashed
1 ½ teaspoons Ground Cumin
1 ½ teaspoons Kosher Salt
⅛ teaspoon Cayenne Pepper
2 ½ tablespoons Extra-Virgin Olive Oil, divided
2 tablespoons Roasted Almonds, chopped
Crudités, for serving
1. Microwave potatoes according to package directions. Cut potatoes in half lengthwise; cool slightly, about 20 minutes.
2. Scoop potato flesh (about 1 ½ cups) into a food processor; add chickpeas, JUSTIN’S® Classic Almond Butter, lime juice, garlic, cumin, salt, cayenne, and 2 tablespoons of the oil. Process until smooth, about 45 seconds. Transfer hummus to a bowl. Sprinkle with almonds, and drizzle with remaining oil. Serve with crudités.
This recipe is courtesy of Real Simple
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe uses JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups in place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.
