White Bean Hummus-Pesto Flatbread
Pear-Strawberry Salad
Ingredients
- 1 lemon
- 1 (15-oz) can low sodium cannellini beans, undrained
- 3½ Tbsp olive oil, divided
- 2 Tbsp sesame tahini
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 (11-oz) pkg vegan naan
- ¼ cup pine nuts
- 3 Tbsp vegan pesto
- 1½ cups baby arugula
- 1½ Tbsp vegan 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 large rimmed baking sheet. Bake 5 to 6 minutes or until toasted.
- Stir together pesto and ½ Tbsp 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.
Side Dish Ingredients
- ½ Tbsp lemon juice
- ½ Tbsp agave nectar
- ½ (16-oz) pkg strawberries, sliced
- 1 pear, diced
Side Dish Instructions
- Whisk together lemon juice and agave in a bowl. Add strawberries and pear; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
616
|
68
|
684
|
| Fat (g) | 27 | 0 | 27 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 17 | 1 | 18 |
| Carb (g) | 74 | 17 | 91 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 602 | 2 | 604 |
| T. Sugs (g) | 6 | 12 | 18 |
| A. Sugs (g) | 3 | 2 | 5 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
