Not exact matches
Instead, I always try to have carrots and bell
peppers on hand that I can eat with
white bean hummus (my favorite)!!
From left to right: creamy vegan spinach dip, Wasa crackers, raw seeded flatbread, and roasted red
pepper -
white bean hummus.
Coconut Ginger Chowder Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Greenest Tahini Sauce
Hummus Honey - Ginger Glazed Carrots Italian Kale and
White Sweet Potato Soup Italian
White Bean
Hummus Italian
White Bean Salad with Lemon Kale Bowls Kale Salad with Hazelnuts and Parmesan Lemony Purple Kale and Sorrel Salad Olive Tapenade One - Pot
White Bean Stew Oven - Dried Tomatoes Pecan Pie Date Bars Perfect Roast Chicken Pickled
Peppers and Shallots over Kale, with a Poached Egg Roasted Red Pepper and Walnut Relish Shakshuka with Spiced Chickpeas Simple Tomato Sauce Summer Tomato Sauce Travel - Recovery Italian
White Beans Vietnamese Iced Coffee Ice Cream
2 15 - oz cans artichoke hearts, chopped fine 2 cups puréed
white beans or
hummus (plain, red
pepper or garlic) 1 cup shaved or grated Parmesan cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion powder 1 teaspoon each salt and black
pepper 1 tablespoon oil of choice 4 tablespoons flax seeds, ground and reserved
Creamy
bean hummus 1 can
white beans or 240 g cooked
white beans 2 tbsp plain yoghurt, creme fraiche or greek yoghurt 1 tbsp tahnini Juice from 1 lemon 1 clove of garlic 1/2 tsp ground cumin 1/2 tsp salt + fresh ground
pepper
Cover with
pepper jack cheese slices and then dollop
white bean hummus all around, using spoon to spread.
Arrange the
peppers in rainbow order and tuck them in the box along with some beet and
white bean hummus.