1cupgreen beansfresh, cleaned and stem ends trimmed off
2bell peppersstemmed, seeded, and sliced into thin strips
1cucumberpeeled if waxy/thick skinned, cut into strips
2carrotspeeled and cut into sticks
1cupbasil leavesloosely packed
1/4cuppine nutsor walnut pieces
1/4cupparmesan cheesefreshly grated
2tablespoonsextra virgin olive oildivided
1/2teaspoonkosher or sea salt
For the vegetable tray
Place cauliflower florets, broccoli florets, and green beans in a steamer or double boiler with a steam basket. Steam veggies for approximately 5-8 minutes or until slightly tender but still on the crispy side. Allow to cool then arrange all vegetables around a serving platter.
Prepare the Basil Pesto Hummus
Add basil leaves and nuts to a food processor or blender and pulse until nuts are finely ground. Add garlic and cheese, and pulse to incorporate. Blend on low and drizzle in one tablespoon olive oil in a slow and steady stream and add salt and lemon juice.
Add pesto to a bowl, scraping down the sides with a spatula. Add garbanzo beans, remaining olive oil, and 1/4 cup water to the same blender or food processor (you need not wash it) and puree.
Add to the bowl with pesto and stir together to combine. If dip appears too thick, add a touch more water until desired consistency is achieved.
Place in a bowl in the center of the platter for dipping the veggies.