Today is a really weird day. The weather is cold, and it feels like we are just on the brink of winter. I tried to shake off the urge to snuggle into my favorite blanket and spend the day on the couch by doing some sports exercises. I usually do High Intensity and Cross Fit training. Every time that I feel a bit sore and tried afterwards, I long for rest and a snack. There is of course a lot to chose from, be it chocolate or protein bars and drinks. I prefer one though that is healthy, tasty, and charges me with energy. Fruits are always welcome and right now I had a stack of plums in my fridge. But I also like snacking nuts, I admit, and couldn’t decide for either fruits or nuts, so why not go for a super awesome combination of both.
What I eventually prepared then was a Roasted Hazelnut-Almond Hummus with Plum Halves. Even though this might seem a bit fancy, this snack is really down-to-earth and simple to make.
It is also possible to make the hummus in advance and if you have any leftovers keep it in the fridge for the next day. Instead of plums, you can also serve it with vegetable sticks or some sweet potato fries.
- 5–6 plums (cut in half and stones removed)
- 1/2 cup (50 g) hazelnuts
- 1/2 cup (50 g) almonds
- 1 15 oz (400 g) can of cooked chickpeas
- 1 lemon zest
- 1/3 cup (80 ml) tahini sesame paste
- 1 Tbs olive oil
- 2 Tbs lemon juice
- 1/2 cup (100 ml) water to thin the hummus
- 2 cloves garlic
- salt, pepper, red pepper flakes to taste
- Preheat oven to 375°F (190°C).
- On a baking sheet with parchment paper, lay all the nuts and roast for 15 minutes. Let chill for 5 minutes.
- Put all the ingredients except for the plums into a blender or food processor and process until really smooth. If the hummus is too thick, give it an extra splash of water and pulse again until it has the right texture.
- To prepare the plums simply cut them in half and remove the stone. Spread the hummus on the plum halves. Feel free to garnish with some extra mint or basil if you like.