White Bean Hummus Flatbread with Cashew Pesto & Shaved Asparagus

White Bean Hummus Flatbread

with Cashew Pesto & Shaved Asparagus

GET RECIPES DELIVERED
dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
570
FAT
12g
CARBOHYDRATES
82g
PROTEIN
24g

MAIN INGREDIENTS

  1. 13.4 oz cannellini beans
  2. 2 radishes
  3. 4 oz asparagus
  4. 4 cloves garlic
  5. 1 lemon
  6. ½ oz fresh basil
  7. ¼ cup cashews
  8. 2 multigrain flatbreads
  9. ½ cup green peas
  10. 3 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: Soy, Tree Nuts, Wheat
Nutrition

TOOLS

  • Microplane or zester
  • Food processor

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 450°F. Thinly slice the radishes. With a peeler, peel the asparagus into ribbons. Peel the garlic cloves and roughly chop. Zest and halve the lemon. Pick the basil leaves. Drain and rinse the cannellini beans.
2
Make the white bean hummus
Add the cannellini beans to a food processor along with just half the chopped garlic, juice from half the lemon, ¼ tsp salt, a pinch of pepper, and 1 tbsp olive oil. Blend the white bean hummus until smooth. Add the hummus to a bowl and wipe the food processor clean.
3
Blend the pesto
Add the cashews, basil leaves, remaining chopped garlic, 2 tbsp olive oil, and a pinch of salt and pepper to the, now empty, food processor. Blend the cashew pesto until smooth.
4
Serve
Place the multigrain flatbreads directly on the oven rack and bake until lightly toasted, about 5 to 7 minutes. Once the flatbreads are toasted, spread on the white bean hummus, and dollop with cashew pesto. Top with green peas, sliced radishes, and shaved asparagus. Sprinkle the white bean hummus flatbreads with lemon zest and squeeze over the remaining lemon juice.