Pita points and celery stalks with roasted veggie dip

celery hummuspita hummusYou know what’s really tasty? Today I roasted some veggies: cubes of eggplant, sweet potato and acorn squash, and mashed them together with some leftover parsley hummus I’d made earlier this week.  I added a handful of kale, a tsp of tahini, a tbsp of extra virgin olive oil, a lot of lemon juice, some sea salt, and zapped it with the hand mixer.  Yummy and nutritious spread on celery stalks and toasted pita.

Did you like this? Share it: