Do you ever get home to make dinner and are so ravenous you are almost shaking? That happens to me often, and so I make a quick snack to eat while I'm making dinner.
Some times it's a piece of cheese, or salsa with chips, or avocado that I eat straight out of its skin. Other times I eat hummus directly from the container with a spoon. For something a bit more fancy, you can make my Sabra's Lemon Twist Hummus With Roasted Fennel & Hazelnuts! This is a sponsored post in my continuing collaboration with Sabra and their new campaign for #UnofficialMeal to drive awareness to using hummus as an in between meals snack. All opinions are my own.
If you are not a fan of fennel, which was me a few years back, substitute any other roasted vegetable.
Sabra's Lemon Twist Hummus With Roasted Fennel & Hazelnuts
1 fennel bulb, outer layer removed, quartered, cored, and diced
2. Drizzle the diced fennel with olive oil and season with salt and pepper. Roast the fennel in a single layer on a large cookie sheet for 20-25 minutes, shaking the cookie sheet a few times during the process.
3. Spoon the hummus into a shallow platter. Top with the roasted fennel, toasted hazelnuts and red pepper flakes. Garnish with fennel fronds.
4. Serve with crackers.
I'm slightly obsessed with how good this appetizer/snack looks. It is so easy to make and will be great for picnics, friends coming over, or a solo in-between unofficial meal.