Almonds Two Ways and Hummus
For The Big Game this year, order wings from your local Sparkle, then pair them with some healthy Almonds Two Ways and homemade hummus.
Ingredients
Almonds
Salt and Vinegar
- 1 cup raw almonds
- 1/2 cup distilled vinegar
- 1/4 tsp. sea salt
Rosemary Garlic
- 1 cup raw almonds
- 1 Tbsp. chopped rosemary
- 1/2 clove garlic, minced
- 1/4 tsp. sea salt
- 1 Tbsp. olive oil
Instructions
Salt and Vinegar
- In a medium bowl, combine almonds and vinegar. Let soak at room temperature for 3 to 4 hours.
- Preheat oven to 350°. Drain almonds, reserving vinegar, and pat dry with paper towel. Place on a baking sheet lined with parchment paper and roast about 25 minutes.
- Remove almonds from oven, let cool 5 minutes, then transfer back to bowl of vinegar. Drain immediately, dry with paper towel and sprinkle with sea salt. Let almonds dry completely before eating.
Rosemary Garlic
- Preheat oven to 325°.
- In a medium bowl, combine almonds, rosemary, garlic, salt and oil. Place on baking sheet lined with parchment paper and roast for 25 minutes.
Hummus
Ingredients
- ¼ cup lemon juice
- ¼ cup olive oil
- 3 whole cloves garlic
- 1 tsp. hot sauce
- 1 tsp. salt
- ¼ cup tahini
- 1 (15 oz.) can garbanzo beans, divided and juice reserved
Instructions
- In a blender or food processor, blend lemon juice, olive oil, garlic, hot sauce and salt until smooth.
- Add tahini and blend, then add half the garbanzo beans and 3 tablespoons reserved juice; blend until smooth.
- Add remaining garbanzo beans, adding additional juice if needed, and blend to desired consistency.
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