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Snack Prep: Veggie Sticks with Easy Pesto Hummus recipe - A pesto twist on the classic hummus, plus, have you tried it with veggies in a mason jar? - ProjectMealPlan.com

Snack Prep: Veggie Sticks with Easy Pesto Hummus

  • Author: Danielle
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x

Description

A pesto twist on the classic hummus, plus, have you tried it with veggies in a mason jar?


Scale

Ingredients

  • 115 ounce can of chickpeas, rinsed and drained (peeled or unpeeled)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons prepared pesto
  • 2 tablespoons lemon juice (half one lemon)
  • 3 tablespoons tahini sauce
  • 2 cloves garlic peeled
  • 1 tsp salt
  • 1/2 tsp black pepper
  • carrots and celery, any veggies of your choice
  • optional: parmesan cheese

Instructions

  1. Add all ingredients to a food processor until smooth. Add 2 tablespoons of water for thinner and smoother hummus.
  2. Wash, cut and prepare your veggies. Be sure to note the height of your mason jar, and cut your veggies 1/2 inch to 1 inch shorter than the mason jar. That way they will fit with the lid on.
  3. Fill jars with approximately 3 tablespoons hummus, then veggies. Hummus makes up to 6 mason jar servings. Store for up to 5 days.

Notes

For 4 mason jars, I used 6 medium sized carrots and 1 bunch of celery. Feel free to use your favorites.


Nutrition

  • Serving Size: 3 tablespoons
  • Calories: 140
  • Fat: 10g
  • Carbohydrates: 10g
  • Protein: 3g
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