White Bean Hummus-Pesto Flatbread
Ingredients
- 1 lemon
- 1 (15-oz) can low-sodium cannellini beans, undrained
- 3 Tbsp plus 1 tsp extra virgin olive oil, divided
- 2 Tbsp tahini (sesame seed paste)
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 1 (8.8-oz) pkg whole-grain naan
- ¼ cup pine nuts
- 3 Tbsp pesto
- 1½ cups baby arugula
- 1½ Tbsp balsamic glaze
Instructions
- Preheat oven to 350°F. Grate zest and squeeze juice from lemon. Drain and rinse beans, reserving 2 Tbsp liquid.
- Process beans, 3 Tbsp oil, tahini, reserved bean liquid, lemon zest, lemon juice, salt, and pepper in a food processor until smooth, scraping sides as needed.
- Place naan and nuts on a rimmed baking sheet. Bake 5 to 10 minutes or until toasted.
- Stir together pesto and 1 tsp oil in a small bowl. Spread half of hummus on toasted naan, reserving remaining hummus for another meal. Drizzle each flatbread with pesto. Top with nuts, arugula, and balsamic glaze. Cut into wedges to serve.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
552
|
552
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 14 | 14 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 891 | 891 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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