Lemony Hummus & White Bean Salad

Prep Time: 60 minutes

Yield: 10

Ingredients

• 6 cups water
• 16 ounces great northern beans, rinsed and sorted
• 1 tablespoons lemon zest
• 6 ½ tablespoons lemon juice
• ½ teaspoons sea salt
• ½ teaspoons ground black pepper
• 1 clove garlic, minced
• 2 tablespoons olive oil
• ⅕ cups fresh basil
• 5 whole scallions, roughly chopped
• 1 cups water
• 4 tablespoons lemon juice
• ¾ cups raw cashews
• 3 cloves garlic
• ½ teaspoons sea salt
• ½ teaspoons ground black pepper
• 1 ½ tablespoons olive oil
• 2 cups apple cider vinegar
• 2 cups hot water
• 1 ½ teaspoons sea salt
• 1 ½ cups radish, thinly sliced
• 1 ½ cups red onion, thinly sliced
• 1 ½ cups carrots, thinly sliced
• 6 cloves garlic, minced
• 3 cups garbanzo beans, cooked
• 3 cups water
• ⅕ cups lemon juice
• ⅕ cups tahini
• ⅕ teaspoons sea salt
• 3 tablespoons olive oil
• 24 ounces fresh spinach

Instructions

1. Cook the great northern beans with water either on the stove or in an instant pot. If in instant pot, cook on manual for 25 mins.
2. Combine drained beans with lemon zest, lemon juice, garlic, olive oil, sea salt, and black pepper.
3. Blend all ingredients in a blender.
4. Combine vinegar, hot water, and salt in a jar.
5. Add vegetables and shake to combine.
6. Store in fridge.
7. Smash the garbanzo beans with a potato masher until about half are smashed. If chickpeas are too hard, you can cook them more or make the hummus in a food processor.
8. Stir in remaining ingredients.
9. Top fresh spinach with great northern beans, pickled vegetables, smashed hummus, and fresh green dressing.

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