Fennel & Farro Bowl with Coconut Cashew Hummus
Fennel & Farro Bowl with Coconut Cashew Hummus
Farro is a type of ancient wheat grain that is a great source of fiber, iron, magnesium, protein, and B vitamins. Mixed into the bowl is Arugula, a nutrient-dense leafy green with a peppery taste that is high in phytochemicals, which fight free radicals in the body. Arugula is a great component for its detoxifying properties. Fennel is a delicious flavor addition in salads. It is a great source of fiber for gut health and digestion, and it contains compounds that soothe the digestive tract muscles. It is a gentle diuretic food that assists in flushing out toxins of the body. The cashew coconut hummus adds a unique flavor and creamy texture to the dish, as well as healthy fats and protein.
Ingredients:
- ½ cup pearled farro
- 2 cups water
- 3 Tbsp. lemon juice
- 1 garlic clove, pressed
- 1 fennel bulb, cored and thinly sliced
- 1 tsp. cracked black pepper
- 2 cups arugula
- Coconut Cashew Hummus (recipe below)
- 1 Tbsp. sesame seeds
Directions:
In a medium-sized saucepan, bring the farro and water up to a boil. Turn down to a simmer and cover for 30 minutes. Whisk together the lemon juice and garlic. Set aside. When the farro is cooked and cooled, toss with the lemon juice mixture, fennel, and cracked pepper. Place arugula into a bowl and top with farro. Spoon a large heaping of coconut cashew hummus on top and sprinkle with sesame seeds. Serve.
Coconut Cashew Hummus
Ingredients:
- 1 cup chickpeas, rinsed and drained
- ½ cup raw cashews
- ½ cup coconut milk
- 1 garlic clove
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. turmeric
- 1 tsp. ground black pepper
Directions:
Place the chickpeas, cashews, and coconut milk in a food processor and blend till smooth. Add in the remaining ingredients and blend for an additional 30 seconds. If the hummus is too thick, slowly add in ice water, 1 tablespoon at a time. Taste for seasoning.