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
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!
My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
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
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!
I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.
Breakfast is the most important meal of the day. Why waste it with something boring? Made with almond milk and my very own JUSTIN’S® Cinnamon Almond Butter, you won’t find a nuttier way to start your day!
It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.
