Hummus snack jars
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A creamy avocado hummus in the bottom of each jar with vegetable sticks standing in it. Four grab-and-go snacks.
Ingredients
- 1 can chickpeas drained and rinsed
- 1/2 cup tahini
- 1 avocado diced
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 cup water
- Antipasto or sliced sundried tomatoes (optional topping)
- Carrot sticks celery sticks, cucumber cut into wedges
- Assorted crackers chips, etc.
Equipment
- mason jars
- cutting board
- chef’s knife
- blender
Directions
- Put everything except the antipasto, veggies and crackers into a high-speed blender.
- Blend on the lowest speed for 30 seconds, lifting the lid to stir when needed.
- Continue blending on low until fully mixed (about 5 minutes total).
- Spoon the hummus into jam jars and add antipasto or sundried tomatoes on top.
Notes
Keep refrigerated at 40°F (4°C) or below.
Best within the first 2-3 days. Fridge jar, snack. Safety: contains avocado; keep at 40 F or below and eat within 1 to 2 days.
Nutrition
Serving: 136g | Calories: 328kcal | Carbohydrates: 25g | Protein: 11g | Fat: 23g | Saturated Fat: 3.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 462mg | Potassium: 408mg | Fiber: 8g | Sugar: 2.9g | Vitamin A: 90IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 jars; chickpeas counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.