If you’ve got some mason jars around your house, prep any veggies you want and pair them with this hummus for a super simple and tasty on-the-go snack! Snack Prep: Veggie Sticks with Easy Pesto Hummus recipe and veggie ideas!
1–15 ounce can of chickpeas, rinsed and drained (peeled or unpeeled)
2 tablespoonsextra-virgin olive oil
2 tablespoonsprepared pesto
2 tablespoonslemon juice (half one lemon)
3 tablespoonstahini sauce
2 cloves garlic, peeled
1/2 tspblack pepper
carrots and celery, any veggies of your choice
optional: parmesan cheese
Add all ingredients except veggies to a food processor until smooth. Add 2 tablespoons of water for thinner and smoother hummus.
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.
Fill jars with approximately 3 tablespoons hummus, then veggies. Hummus makes up to 6 mason jar servings. Store for up to 5 days.