gluten free | vegetarian | soy free | egg free

20 minutes or less

What You’ll Need:

2 cans cannellini or white navy beans, drained & rinsed

¼ c tahini

4 cloves garlic

1 tsp sea salt

1/2 (5-7oz) jar prepared pesto*

1 pint cherry tomato

1 box brown rice crackers

1 bag baby carrots

1 bunch celery, cut into snacking sticks

Preheat oven to 425*

Spread whole baby tomatoes on a baking sheet lined with parchment paper and pop into the oven for 12 minutes.

While the tomatoes roast, prepare hummus by combining beans, tahini, garlic & salt in a food processor or blender. Puree until smooth & transfer to a glass dish or tupperware.

Spoon pesto over prepared hummus. Top with roasted tomatoes.

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

Serves 4 as a main, more as a side.

*If allergens are a concern, check ingredient label to ensure the variety you choose is free of soy and egg ingredients.