White Bean & Chickpea Hummus with Roasted Red Pepper Pesto

White Bean & Chickpea Hummus with Roasted Red Pepper Pesto

Source: ontariobeans.ca

Yield: 16 servings (1/4 cup per serving)

Nutrition (For 1 serving)

Calories 126;
Protein 4.4 g;
Total Fat 7.2 g;
Saturated Fat 0.9 g;
Trans Fat 0;
Carbohydrates 12.2 g;
Fibre 3.2 g;
Sugar 1.5 g;
Cholesterol 0 mg;
Sodium 221 mg;
Vitamin A 23 RE;
Vitamin C 15 mg;
Calcium 39 mg;
Iron 1.1 mg;
Qty.Ingredient
Roasted Red Pepper Pesto: (¾ cup)
1red pepper, halved, seeds and membrane removed1
1clove garlic1
3 tbsp olive oil, divided60 mL
1 tspbalsamic vinegar5 mL
¼ cupchopped raw almonds60 mL
1010 basil leaves, chopped10
Hummus: (4 cups)
19 oz1 can white pea beans (navy beans), drained and rinsed540 mL
19 oz1 can chickpeas, drained and rinsed540 mL
3 tbsptahini45 mL
2 tbspextra virgin olive oil30 mL
Juice of 2 lemons
2cloves garlic2
½ tspeach ground cumin and salt2.5 mL
3 tbspcold water45 mL

 

A flavourful hummus with an extra boost of protein. White pea beans (navy beans) and chickpeas are blended together and topped with a roasted red pepper pesto. Serve with whole wheat pita crisps, crackers or your favourite veggies.

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Directions:
Roasted Red Pepper Pesto:

  1. Preheat the oven to 450ºF (230ºC)
  2. Place pepper halves on a foil-lined baking sheet and drizzle with 1 tbsp (15 mL) olive oil. Roast until skins are blistered and charred, about 25 minutes. Remove from oven, cover with aluminum foil and set aside. Allow to cool for 30 minutes.
  3. Once peppers have cooled enough to handle, remove and discard skin. In a food processor fitted with a metal blade add roasted red peppers, garlic, remaining 2 tbsp (30 mL) olive oil, balsamic vinegar, almonds and basil; pulse until finely chopped, but not puréed.

Hummus:

  1. In a food processor fitted with a metal blade, add white pea beans, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Process until smooth, adding water, 1 tbsp (15 mL) at a time until desired consistency is reached. Remove hummus to a serving bowl, spoon pesto over hummus; serve with whole wheat pita crisps, crackers or your favourite veggies.

Note: Keep extra pesto and hummus in an airtight container in the refrigerator for up to 1 week.

Tip:

  • To lower sodium content, use no salt added canned beans