The following recipe is from Thrive Magazine, a plant-based lifestyle magazine. I am going to share what products I used, little things I did differently, and my opinion of the recipe.
Pumpkin Seed Pesto:
I kept the portions the same, but made less because I am usually just making food for myself and didn’t want it to go to waste.
The Ultimate Hummus:
On the other hand, I didn’t have all the ingredients necessary to make the hummus exactly because I was planning on making a different hummus recipe. I wanted to follow this one a little to try something new, but I used the following:
1 can of chickpeas
1 TBSP of Tahini (3 seemed like a ton)
lemon juice from about half a lemon (I had already used part of one and wanted to use the rest first)
water (I did not measure this and just added as needed. I might have added a little too much because it was thinner than hummus I usually make)
Chopped garlic from a squeeze bottle (this stuff is the best)
a squeeze a Dijon Mustard
salt and pepper
plus I added a bit of cumin.
In the future, I do want to try this recipe with the beetroot. It sounds like it could be good.
I, personally, don’t like tomatoes, so I kept those out. Also, I used white onion instead of red.
I decided to toast and butter my bread- Dave’s Killer Bread 21 Whole Grains and Seeds. I, then, layered the pesto and hummus, as instructed. I alternated between the onion and yellow pepper slices for the next layer. Added salt and pepper. and topped it off with a bunch of halved lettuce leaves.
THIS. WAS. ABSOLUTELY. AMAZING.
I will most likely be eating it multiple times this week to use the rest of the pesto and hummus and I’m not even mad.
I definitely recommend trying this recipe. You won’t regret it!
It is also dog approved (It took forever to get a picture without her in it)