This is my first post as a part of Recipe ReDux, a group of food bloggers who work together each month to recreate popular recipes with more nutritious ingredients. When I first heard about Recipe ReDux, my first thought was, “all of my recipes are ‘ReDuxs’!”
One of the reasons I love cooking so much is because I can make yummy meals, but with more of the healthy stuff, and less of the not-so-great stuff. One of my biggest issues with eating out is the small portions of vegetables. Even when ordering a large salad, it might have a lot of lettuce (or might not), but *typically*, it’s covered in cheese, croutons, bacon, crispy tortilla strips… you get what I mean — and lacking flavorful veggie toppings (or the veggies are in small quantities). I long ago learned to order dressing on the side, but it’s difficult to get them to ADD VEGGIES.
The only solution to this problem I’ve found is to eat. in. more.
This month’s ReDux challenge is to showcase how to use the abundance of summer veggies now available. If you have basil in your garden (yay!), my Lightened up Basil Walnut Pesto recipe from earlier this week is a fantastic way to use it (if you have a ton, make a double or triple batch and freeze it!).
And today’s recipe is a fantastic way to make pretty much any vegetable more appealing to the whole family– a summery, fresh, SUPER flavorful Basil Pesto White Bean Hummus.
Earlier this summer, I tried my first hummus ever – Roasted Cauliflower White Bean Hummus (<– a must try!). I make my hummus with white beans because of a garbanzo bean allergy, but I bet both recipes would work with either bean. If you haven’t tried a white bean hummus, my friends (recipe testers!) have told me it’s creamier than a traditional hummus.
Alex, my husband, claims he isn’t a hummus fan. And he really doesn’t like cucumbers. After making this the other day, I brought it to him (knowing his love of pesto) with a platter of veggies, including cucumbers, and some PopChips, thinking we would share it. I was doing a few other things before I came over to have some– and when I finally got around to going over and sharing the snack, I was greeted by an empty platter and an almost empty bowl of hummus. If he liked it so much he even ate the cucumbers, it must be very, very good.
So here is a recipe to tempt the non-veggie lovers in your family to chow down on the crudités.
- 1 can white cannellini beans (or white kidney beans), rinsed and drained
- ½ cup Lightened Up Basil Walnut Pesto
- 1-1½ tablespoons lemon juice, to taste*
- 1 tablespoon tahini
- ¼ teaspoon sea salt (or more, to taste)
- olive oil, more pesto, walnuts, and basil leaves (optional, to garnish)
- Add all ingredients to a food processor, starting with 1 tablespoon of lemon juice and ⅛-1/4 teaspoon of sea salt.
- Process for 2-4 minutes, until desired creaminess is achieved.
- Taste, and adjust lemon juice and sea salt. The amount of lemon juice and sea salt needed will vary depending on how much you used in the pesto. If subbing a store bought pesto, the amounts necessary will vary, as my pesto recipe already has more lemon juice than a typical store bought variety.
- When serving, drizzle hummus with a high quality olive oil, and swirl in another teaspoon or two of pesto. To make it extra fancy, sprinkle with basil and chopped walnuts.
- Serve with chopped vegetables, pita bread, or chips, or use as a spread for sandwiches or a flavorful topping for salads or roasted veggies (we've done all of these things this week!).