Kicking off the new year with something so healthy and delicious – it’s a really simple herbed white bean hummus with farro & lots of vegetables. Definitely my kind of meal to get back into things and reset after all the holiday eating.
Hi everyone!! Been a little MIA over here because we’ve been opening a new Nancy’s Pizzeria in Georgia this past week! I hopped on a plane on January 2nd and just arrived back. With every good intention of writing while I was away, I truly could not open my computer after working day and night in the kitchen.
For those who don’t know, I work as the chef of my family’s restaurant company. We have a few exciting openings over these next few months, so I anticipate lots of last minute travel and lots of pizza…
All good things, and honestly it’s a ton of fun to get to work side by side with my family (my dad started the company 30 some years ago). That being said, my diet consisted of lots of granola bars and quick snacks these past 10 days, so I am thrilled to be back in the kitchen cooking up some healthy recipes to get back on track.
And the two things that have been on my mind – color and nutrition. I’m craving all the bright, vibrant feel good foods. This herbed white bean hummus dish was the first thing I made after arriving home. It’s honestly fairly simple…I use lots of herbs and lemon to flavor the white beans, farro, and vegetables. It makes for wonderful leftovers as well, which has been very needed as I catch up on blog work.
I hope you enjoy! My suggestion: make this Monday night for dinner and then pack it up for Tuesday’s lunch. It’s perfect for 2 people or yourself + leftovers!Print
Herbed White Bean Hummus with Farro & Vegetables
a healthy, easy recipe of herbed white bean hummus with farro & sautéed vegetables
- 1 cup farro, rinsed
- 3 cups water
- kosher salt
- olive oil, as needed
- 3 baby carrots, greens removed, peeled, and sliced
- 1 golden beet, greens removed, peeled, and diced
- 1 red beet, greens removed, peeled, and diced
- 1 green onion, sliced
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 2 tbsp lemon juice (split), plus more as needed
- 1 (15 oz) can cannellini beans, drained
- 3 tbsp hot water
- watermelon radishes, to garnish
- freshly cracked black pepper
- Combine the farro, water, and a pinch of salt in a large saucepan. Stir and bring to a boil. Reduce the heat to medium-low and simmer for about 30 minutes. Fluff with a work and drain any extra liquid if needed. Spread the farro out onto a plate or sheet pan and let cool.
- Meanwhile, heat a large sauté pan over medium heat. Add enough olive oil to coat the pan. Add the carrots and sauté until tender and caramelized, just a few minutes. Season with a pinch of salt. Transfer the carrots to a plate.
- Repeat with the golden beets and then the red beets.
- Transfer the vegetables to a bowl and mix with the green onions, 2 tsp of dill, 2 tsp of parsley, and 1 tbsp of lemon juice.
- In a food processor, combine cannellini beans, hot water, remaining herbs and lemon juice. Process until smooth. Season with salt to taste.
- Spoon the hummus into the bottom of a bowl, top with the cooked farro vegetable mixture. Garnish with shaved watermelon radishes, another generous squeeze of lemon juice, and freshly cracked black pepper.