Ah yes! Spring is on it’s way, goodbye February and hello March! In with the warmer days and out with the frigid air. Welcome aboard sunshine and off ya go gloomy, chilly clouds.
Spring is the season for farmers markets, flourishing gardens, and of course plenty of fresh veggies. Making dips, sauces, and side dishes are all wonderful ways to get creative with those extra veggies especially after roasting them soft. This hummus is technically not a traditional hummus because I used white beans instead of chickpeas, which gives it a distinctive bean-like flavor. It’s smooth, creamy, with a hint of spice that keeps you coming back for more bites.
This is such as easy recipe to make if you have friends or family over, needing a dip that pairs with anything from sliced veggies to warm pita bread, even a taco topper or salad mix-in. Hummus is so versatile, I love to use it as a snack because I know it’s a healthier option instead of queso or ranch dip. It also makes for great food prep in the beginning of the week because it’s easy to bring to work or class, and it stays fresh in the fridge for a long period of time.
The added poblano and carrot pieces add just a hint of flavor and color to the dip. Not too much heat but just enough to know there might be a pepper lurking in there somewhere. If I was making this hummus for myself only, I would have added a few roasted poblanos but instead, I only added one. Feel free to add more roasted veggies to the mix, choosing different peppers like bell pepper, jalapeño, or even serrano pepper.
This hummus recipe uses white Great Northern Beans to mix things up a bit, however traditional chickpeas can certainly be used as well. Great White Northern beans are full of protein and fiber, making beans and lentils a great choice in a healthy and balanced diet. Unfortunately, if you’re like me, beans and lentils don’t always get added into the lunch/dinner dishes because of the time it takes to prep them. I don’t have very many recipes for them either, but I’ll be working on that during the spring. By incorporating them more into soups, dips, sauces, and dishes our fiber consumption would increase significantly, not to mention all the protein and added vitamins they provide as well.
This recipe is an original Healthy Chew recipe, all rights reserved.
All photos used were taken by and for The Healthy Chew, all rights reserved.
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