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Lemon Twist Hummus Toast With Raspberries + Apples

Hummus for dessert? Of course! Tired are the days of hummus as just a dip with boring veggies and basic pita chips. I’m talking about hummus in everything you’d otherwise use guac, mayo, rice, etc. Toast, flatbread, bowls, etc, including dessert.

I can’t take full credit for this brilliant idea of using Sabra’s lemon twist hummus to create a ridiculously surprising perfect piece of toast. Their version only has raspberries, and that’s fine. But I had bigger plan for servings. After a solid bike ride, I need a bit more crunch and bite. So I leveled up their idea with a few more ingredients that make me giddy every time I make it. I started with replacing the raspberries with apples. I then drizzled honey, added mint and nutmeg. Solid! I later thought some heat would be nice to balance the sweetness — a light drizzle of really good quality srirachca (find a thick one) and… money! I’ve shared it with friends to much success. In doing so, I’ve turned hummus dippers into hummus meal planners. No lie.

In my most recent TV cooking segment, I shared how you can easily enjoy hummus as a sweet-savory option. It’ll take you all of 10 minutes to make this unexpected piece of joy. All you need to do is add it to your brunch repertoire, pop open a bottle of bubbly and your shindig is remarkably perfect. And healthy!

Check out the cooking segment here. Share the love. Make hummus meal makers out of your family and friends. You’ll thank me later.

{WATCH: Healthy Hummus Dishes on Good Day DC!}

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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  • 1 naan bread
  • 3 tbps Sabra Lemon Twist Hummus
  • 1/2 red gala apple, small chop
  • 1 handful fresh raspberries
  • honey for drizzle
  • 3-4 leaves of mint for garnish, minced
  • nutmeg dusting
  • sriracha drizzle (optional)

Lightly toast naan bread until you get a crispy texture. Spread hummus all over, covering your naan fully. Top with apples and raspberries. Drizzle honey evenly. Top with mint and zest some nutmeg. For a nick kick of heat, drizzle with sriracha. Cut into 4 pieces.


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