Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
2 tablespoons JUSTIN’S® Classic Almond Butter
2 (9 to 10 ounces each) Microwavable (Plastic Sealed) Sweet Potatoes
1 (15 ounces) can Chickpeas, drained and rinsed
2 tablespoons Fresh Lime Juice (from 1-2 Limes)
1 Garlic Clove, smashed
1 ½ teaspoons Ground Cumin
1 ½ teaspoons Kosher Salt
⅛ teaspoon Cayenne Pepper
2 ½ tablespoons Extra-Virgin Olive Oil, divided
2 tablespoons Roasted Almonds, chopped
Crudités, for serving
1. Microwave potatoes according to package directions. Cut potatoes in half lengthwise; cool slightly, about 20 minutes.
2. Scoop potato flesh (about 1 ½ cups) into a food processor; add chickpeas, JUSTIN’S® Classic Almond Butter, lime juice, garlic, cumin, salt, cayenne, and 2 tablespoons of the oil. Process until smooth, about 45 seconds. Transfer hummus to a bowl. Sprinkle with almonds, and drizzle with remaining oil. Serve with crudités.
This recipe is courtesy of Real Simple
Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.
2 tablespoons JUSTIN’S® Classic Almond Butter
2 (9 to 10 ounces each) Microwavable (Plastic Sealed) Sweet Potatoes
1 (15 ounces) can Chickpeas, drained and rinsed
2 tablespoons Fresh Lime Juice (from 1-2 Limes)
1 Garlic Clove, smashed
1 ½ teaspoons Ground Cumin
1 ½ teaspoons Kosher Salt
⅛ teaspoon Cayenne Pepper
2 ½ tablespoons Extra-Virgin Olive Oil, divided
2 tablespoons Roasted Almonds, chopped
Crudités, for serving
1. Microwave potatoes according to package directions. Cut potatoes in half lengthwise; cool slightly, about 20 minutes.
2. Scoop potato flesh (about 1 ½ cups) into a food processor; add chickpeas, JUSTIN’S® Classic Almond Butter, lime juice, garlic, cumin, salt, cayenne, and 2 tablespoons of the oil. Process until smooth, about 45 seconds. Transfer hummus to a bowl. Sprinkle with almonds, and drizzle with remaining oil. Serve with crudités.
This recipe is courtesy of Real Simple
It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.
Think back to how satisfying an orange creamsicle is on a hot summer day. Did you get a visual? Well, this recipe blends that flavor into a delicious smoothie bowl. Infuse it with JUSTIN’S® Vanilla Almond Butter and you have yourself a treat. The best part of this Orange Creamsicle Smoothie Bowl is it uses natural ingredients and cuts out all the artificial flavors. It’s sure to satisfy your sweet tooth.
I love to throw parties for friends and family. Sometimes they get a little crazy and we have to tell Grandma to stop dancing on the table. But, when she gets a hold of these almond coco-nutty buddies, it’s really hard to get her to stop. With JUSTIN’S® Classic Almond Butter packed into every bite, it’s hard to blame her. Get down from there, Grandma. You’re going to break something.
I would say something like “Enjoy the taste of childhood PB&J with this Peanut Butter & Jelly Smoothie,” but that would imply that adults don’t eat PB&J sandwiches. That is not true at all for this adult. If you love Peanut Butter & Jelly just as much as me, then you will like this smoothie.
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
