Crudite with Pea & Avocado Pesto and White Bean, Lemon & Rosemary Hummus
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Ingredients
For the Crudite:
  • Assorted vegetables of your choice - we used rainbow carrots, cherry tomatoes, snap peas, radishes and celery
  • Ice - Depends on size of bowl you are using
For the Pea & Avocado Pesto:
  • 2 C. organic frozen peas - can bring to room temp but not necessary
  • 1 medium avocado
  • juice of 1 large lime or 2 small limes
  • 1 C loosely packed fresh chopped basil
  • 1 cloved garlic, minced
  • 2 Tbsp water
  • ½ tap kosher salt
  • ¼ tap coarse black pepper
  • 1 Tbsp pomegranate seeds to garnish (optional)
For the White Bean, Lemon & Rosemary Hummus:
  • 1 - 15.5 oz can cannellini beans. rinsed and drained
  • 2 Tbsp fresh lemon juice
  • zest from 1 medium lemon
  • 1 clove garlic, minced
  • 2 Tbsp fresh, chopped rosemary
  • 2 Tbsp good quality olive oil + 1 tsp for drizzle (use lemon infused olive oil if you have that instead)
  • ¼ tsp kosher salt
  • ¼ tsp course ground black pepper
Instructions
For the Crudite:
  1. Fill a large bowl with ice. Place vegetable upright in the ice
Pea & Avocado Pesto:
  1. Add all ingredients to blender, or use an immersion blender, and blend. It's okay to serve this slightly chunky or smooth, whatever way you prefer. Garnish with fresh pomegranate seeds if desired.
For the White Bean, Lemon & Rosemary Hummus:
  1. Add all ingredients together in a blender, or use an immersion blender. The consistency is up to you whether you like a smoother texture or slightly chunky. Blend accordingly. This is best when made at least 1 hour in advanced and stored in the refrigerator. Drizzle 1 tsp olive oil on top to serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/crudite-with-pea-avocado-pesto-and-white-bean-lemon-rosemary-hummus/