Meatless Monday: Supergreen Pesto Hummus Pumpernickel Crostinis

In the warmer months, pesto reigns king among spreads and sauces. Light and fresh, an almond and parsley-studded smear is ideal for imbuing bright notes of deliciously herby flavor. Spruce it up with a bit of creamy chickpea hummus though, and you’ll be spooning mouthfuls straight from the jar.

Great as an appetizer or afternoon snack, but even better when brought along for a picnic in the park, pesto hummus is a wonderful condiment to keep around. I spread it over pumpernickle toast, and then topped it with diced mango. As beautiful as the teeny squares looked, I couldn’t help but devour them one after another, not when they were that delicious.

Here’s a quick and easy mid summer snack you can shake up and serve as a hipster alternate to your every day hummus. Pesto meets the traditional hummus. It’s tasty, healthy and fun to serve at a cocktail party to kick off and cool off that summer heat. Here’s the supergreen hummus recipe below!

Recipe: Rina Oh

Supergreen Pesto Hummus

Ingredients

1 pound arugula, blanched and drained

2 cups gazpachio beans cooked and drained

3 garlic cloves, blanched

juice of half a lemon

2 tablespoons tahini sauce

2 tablespoons parsley

½ cup almonds

½ teaspoon salt

pepper to taste

1 cup olive oil

8 ounces pumpernickel bread

1 mango, diced

Directions

In a food processor or blender, combine arugula, beans, garlic, lemon juice, tahini sauce, parsley with almonds and pulse for about a minute. Slowly add olive oil on low speed until desired consistency is achieved. Season with salt and pepper.

Spread the arugula hummus over pumpernickel bread and top with a few pieces of diced mango.