Appetizers Dips Gluten-Free Vegetarian

Pesto Hummus

Thin Stackers® and a three-step, ten-minute homemade hummus. Name a better duo. We’ll wait… Meanwhile, grab a can of chickpeas, some frozen spinach, seeds or nuts of your choice, lemon juice, and garlic. That’s all you need for this super easy, snack-ready recipe! Feeling extra? We recommend adding pesto, but whatever herbs you have in the fridge will work—basil, parsley, or green onion is great!

Minutes

Servings

¹⁄₄

cup

280

Calories

Ingredients

12

crackers

Organic Lightly Salted Thin Rice Cakes suggested substitutions
1

Can (15oz) Chickpeas
1

cups

Frozen Spinach
¹⁄₃

cups

Cashews, Almonds, Sunflower Seeds (any nuts or seeds will work here)
¹⁄₄

cups

Pesto
2

tbsp

Olive Oil
2

tbsp

Water
2

tbsp

Lemon Juice
2

Cloves of Garlic, peeled
1

tsp

Sea Salt

Nutrition Facts

Serving Size: .25 cup

Serves: 4

Amount Per Serving
Calories:		280
% Daily Value*
Total Fat: 18g		23%
	Saturated Fat: 2.5g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 690mg		30%
Total Carbohydrate: 22g		8%
	Dietary Fiber: 6g	21%
	Sugars: 3g	6%
Protein: 9g		18%

Instructions

Add all ingredients except chickpeas and Thin Stackers in a food processor and puree until smooth.
Open can of chickpeas and drain and rinse in warm water. Add to mixture in food processor and puree for 5 minutes, scraping down the sides occasionally. If the mixture is too thick, add more water or lemon juice.
Spread hummus on Thin Stackers. Enjoy!