Directions:

Cannellini Hummus

1. In a food processor, combine cooked beans, tahini, garlic, lemon juice, and olive oil.
2. Blend until smooth, adding water as needed to reach desired consistency.
3. Season with salt and pepper to taste.
4. Transfer to a serving bowl, and set aside.
5. Clean food processor.

Arugula Pesto

1. In the cleaned food processor, combine arugula, walnuts, Parmesan cheese, and garlic.
2. Blend until mixture is well combined.
3. With the food processor running, slowly drizzle in the olive oil until pesto reaches desired consistency.
4. Season with salt and pepper to taste.

Roasted Mushrooms

1. Preheat oven to 400°F (200°C).
2. Toss mushrooms with olive oil, salt, and pepper.
3. Spread mushrooms on a baking sheet in a single layer.
4. Roast for 15-20 minutes or until mushrooms are tender and slightly golden.

To Assemble:

1. Spread hummus on a large serving platter, drizzle arugula pesto over hummus, and top with roasted mushrooms.
2. Serve with fresh vegetables, pita bread, or crackers.

 

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

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Ingredients:

• 1 (1-pound) package Camellia Brand Cannellini Beans (or substitute Great Northern Beans)
• 1 (32 ounce) jar Italian Olive Salad
• ¼ pound Genoa salami, thinly sliced
• ¼ pound coppa or prosciutto, thinly sliced
• ¼ pound Mortadella, thinly sliced
• 1 cup Provolone cheese, diced

Directions:

1. Cook cannellini beans until just tender.
2. Drain, rinse and reserve.
3. Mix all ingredients together and refrigerate for at least an hour before serving.
4. Store, covered well, in the refrigerator for up to 5 days.

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