What You’ll Need:

1 pint cherry tomato

parchment paper

2 cans cannellini beans, drained & rinsed

¼ c tahini

4 cloves garlic

1 tsp sea salt

¼ c prepared pesto

1 box brown rice crackers

1 bag baby carrots

Preheat oven to 425*

Roast tomatoes on a baking sheet lined with parchment paper for 12 minutes.

While the tomatoes roast, prepare hummus by combining beans, tahini, garlic & salt in a food processor or blender.

Spoon pesto over prepared hummus. Top with roasted tomatoes.

Dig in with carrots & brown rice crackers for a perfectly balanced lunch or share with friends.

Serves 4 as a main, more as a side

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