What You’ll Need:
1 pint cherry tomato
2 cans cannellini beans, drained & rinsed
¼ c tahini
4 cloves garlic
1 tsp sea salt
¼ c prepared pesto
1 box brown rice crackers
1 bag baby carrots
Preheat oven to 425*
Roast tomatoes on a baking sheet lined with parchment paper for 12 minutes.
While the tomatoes roast, prepare hummus by combining beans, tahini, garlic & salt in a food processor or blender.
Spoon pesto over prepared hummus. Top with roasted tomatoes.
Dig in with carrots & brown rice crackers for a perfectly balanced lunch or share with friends.
Serves 4 as a main, more as a side
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