Pesto Hummus

Happy Mother's Day and National Hummus Day!

Two of my favorite things celebrated in one day! My mom is my best friend and the one I go to for everything.  When my husband and I were looking at houses, I wanted to live in a town a half hour away because it was close to the train to Philly and had awesome cafes near by. My husband wanted to live closer to our home town and now I know why. Even though a half hour is not the far, being 5 minutes down the road from my parents is amazing. After lots of prayers, the Lord provided us with the perfect house and amazing help to fix up a 6 year foreclosed house. Now I am about to see my family almost every day! I would not change it for anything. With that being said, my mom is always there to provide support but also give me honest recommendations.  I would be lost without my mom!!

Happy national hummus day!! Hummus is my favorite dip/spread and my fridge is packed with it, thanks to Sabra Hummus.  Unfortunately today is the last day for the Sabra hummus contest. Don't get me wrong, I will continue to eat hummus whether it is a contest or not (especially the caramelized onion and jalapeno that I just tasted this week). Sabra provides over a dozen different flavors of hummus.  It is a plant based protein that you can have at any meal, spread it on everything from bread to veggies to meat, or blend it to create a new dip...like the pesto below! Striving to eat more plant based will make your heart happy but also help you focus on trying different veggies and fruit. Here is a challenge this week: to make your main focus the vegetable in your meals rather than the meat. Now is the season to try more produce from local farmers: it is the season for asparagus, spinach, kale, and strawberries. Get out there and be creative! 

For my last hummus recipe, I transformed Sabra original hummus into pesto. I used my basil from my window sill and had to buy more since I did not have enough. I took the pesto and made two meals from this: adding it into Trader Joe's cauliflower gnocchi and making a pesto flatbread topped with Jersey Fresh veggies...YUMMALIOUS!! Pesto reminds me of summer and I could eat it on everything (and will now with this hummus recipe).

I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time

Pesto Hummus

Total time: 5 minutes

Servings: 10 (2 tbsp per serving)

Ingredients:

• 1 container of Sabra original hummus  (10 oz container) 
• 2 - .75 oz package of basil (42gm)
• 1 1/2 tbsp olive oil
• 1/2 lemon, juice
• 2 garlic cloves

Directions:

1. In a food processor, add ingredients and blend until smooth.
2. Use for recipes below (or whatever your pesto needs include)!

 

I love this food processor, the top is actually an emulsifier. 

Pesto Cauli Gnocchi

Total time: 15 minutes

Serves: 2.5 servings (1 cup per serving)

Ingredients:

• 5 tbsp pesto hummus (recipe above)
• 1 package of Trader Joe's Cauli Gnocchi
• Olive oil

Directions:

1. Prepare Gnocchi as package states-- by stove top, microwave, or boil.
2. Mix 2 tbsp per serving of pesto into cooked gnocchi. 
3. Enjoy with sauteed grape tomatoes, onions, and roasted asparagus (as I did) or with whatever you enjoy with gnocchi. 

Pesto Hummus Green Flatbread

Total time: 45 minutes

Serves: 2 flatbreads

Ingredients:

• 2 garlic naan bread (I used Trader Joe's)
• 4 tbsp pesto hummus (recipe above)
• 4 Jersey asparagus spears
• 1/4 onion, sliced
• 1 cup Jersey spinach (I used Duffield's Farm)
• 1/2 cup Jersey kale (I used Duffield's Farm)
• 2 tbsp peptides
• olive oil
• salt and pepper

Directions:

1. Preheat oven to 400 degrees F. 
2. Rinse asparagus well (especially if it is Jersey Fresh-it gets very sandy!) Place asparagus and onion slices on tray, drizzle with olive oil, sprinkle with salt and pepper, and roast for 20 minutes.
3. Heat medium pan on medium heat, drizzle olive oil and sautee spinach.
4. Spread 2 tbsp of pesto hummus on each naan bread
5. Top with sauteed spianch, roasted asparagus and onion, kale, and peptides.
6. Rub olive oil on crust.
7. Bake for 15 minutes, until naan crust is golden. 
8. Enjoy with a side salad!