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Roasted Red Pepper Hummus
Take your hummus game up a notch with this slightly smoky twist on our classic recipe. Pair it with a variety of veggies for your healthy snacking pleasure.
Ingredients: chickpeas (garbanzo beans, water, salt, Disodium EDTA added to promote color retention), roasted red peppers (roasted red peppers, water, salt, citric acid), prepared tahini (tahini, water, lemon juice, salt, cumin), Pomace oil, cumin, salt, dried parsley
-3 medium zucchini, ends trimmed and cut in half lengthwise
-3/4 cup TNH hummus of your choice
-2 cups halved TNH cherry tomatoes
-1/4 cup sliced red onion
-2 tbsp chopped TNH basil
-1 tbsp TNH piqual olive oil
-2 tsp TNH Lambrusco red wine vinegar
-salt and pepper
-1/4 cup panko breadcrumbs
Preheat oven to 350 degrees. Place zucchini in a baking dish with a little bit of water on the bottom and bake for about 20 minutes, flesh side up until softened enough to scoop out the insides. Meanwhile, combine the tomatoes, onion, basil, olive oil, vinegar, salt and pepper in a small bowl and toss together. Hollow out the middle of each zucchini half once cooled enough to handle and discard flesh. Spoon the hummus (about 2 tablespoons per zucchini half) into the hollowed out cavity.
Top with the tomato mixture then sprinkle the breadcrumbs on top. Then, lightly drizzle the breadcrumb topping with more olive oil and return to the oven for about 10 minutes. Finally, raise heat to broil for the last 2-3 minutes to just slightly brown the top. Remove and serve warm!