Herbed White Bean Hummus with Farro & Vegetables

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a healthy, easy recipe of herbed white bean hummus with farro & sautéed vegetables

serves: 2

  • Author: Kayla Howey


  • 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


  1. 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.
  2. 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.
  3. Repeat with the golden beets and then the red beets.
  4. 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.
  5. In a food processor, combine cannellini beans, hot water, remaining herbs and lemon juice. Process until smooth. Season with salt to taste.
  6. 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.