Name: White Bean & Chickpea Hummus with Roasted Red Pepper Pesto
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 red pepper, halved, seeds and membrane removed; 1 clove garlic; 3 tbsp olive oil, divided 60 mL); 1 tsp balsamic vinegar 5 mL); ¼ cup chopped raw almonds 60 mL); 10 basil leaves, chopped; 1 (19 oz) can white pea beans (navy beans), drained and rinsed (540 mL); 1 (19 oz) can chickpeas, drained and rinsed (540 mL); 3 tbsp tahini (45 mL); 2 tbsp extra virgin olive oil (30 mL); Juice of 2 lemons; 2 cloves garlic; ½ tsp each ground cumin and salt (2.5 mL); 3 tbsp cold water (45 mL)

White Bean & Chickpea Hummus with Roasted Red Pepper Pesto

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 16 servings (1/4 cup per serving) 1x

Description

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.

Ingredients

Scale

Roasted Red Pepper Pesto: (¾ cup)

1 red pepper, halved, seeds and membrane removed
1 clove garlic
3 tbsp olive oil, divided 60 mL)
1 tsp balsamic vinegar 5 mL)
¼ cup chopped raw almonds 60 mL)
10 basil leaves, chopped

Hummus: (4 cups)

1 (19 oz) can white pea beans (navy beans), drained and rinsed (540 mL)
1 (19 oz) can chickpeas, drained and rinsed (540 mL)
3 tbsp tahini (45 mL)
2 tbsp extra virgin olive oil (30 mL)
Juice of 2 lemons
2 cloves garlic
½ tsp each ground cumin and salt (2.5 mL)
3 tbsp cold water (45 mL)

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Instructions

Roasted Red Pepper Pesto:
Preheat the oven to 450ºF (230ºC)

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.

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:
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.

Notes

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

Nutrition

Serving Size: 1 serving (1/4 cup)
Calories: 126
Sugar: 1.5 g
Sodium: 221 mg
Fat: 7.2 g
Saturated Fat: 0.9 g
Trans Fat: 0
Carbohydrates: 12.2 g
Fiber: 3.2
Protein: 4.4 g
Cholesterol: 0 mg

Keywords: White Bean & Chickpea Hummus with Roasted Red Pepper Pesto, Bean Dip, Bean Hummus

Find it online: https://ontariobeans.on.ca/recipe/white-bean-chickpea-hummus-with-roasted-red-pepper-pesto/