a healthy, easy recipe of herbed white bean hummus with farro & sautéed vegetables
1 cup farro, rinsed
3 cups water
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.