Creamy Kale Pesto White Bean Dip
Craving something creamy and satisfying? The Creamy Kale Pesto White Bean Dip is a nutritious delight that combines vibrant greens and hearty beans for a dip that's perfect for any occasion. Whether you're hosting a party or looking for a healthy snack, this easy recipe is sure to impress. Make it tonight and experience the deliciousness!
Equipment
- Food Processor
Ingredients
- ¾ cup sunflower seeds toasted
- 1 cup kale chopped, lightly packed
- 1 teaspoon oregano dried
- 3 cloves garlic peeled and chopped
- ¼ cup lemon juice divided
- 3 tablespoons nutritional yeast divided
- sea salt and pepper to taste
- ¼ cup olive oil virgin
- ⅓ cup ice water divided
- 1 ½ cups white beans cooked, drained and rinsed
- ⅓ cup tahini
- 1 teaspoon coconut aminos (or tamari soy sauce)
Instructions
- In the bowl of a food processor fitted with the “S” blade, combine the sunflower seeds, kale, dried oregano, garlic, 2 tablespoons of the lemon juice, 1 ½ tablespoons of the nutritional yeast, sea salt, and pepper. Pulse the motor of the food processor until the sunflower seeds are finely chopped and you have a dry paste texture.
- With the motor running, pour the olive oil into the food processor through the feed tube. You should have a chunky paste at this point. Add a splash of the ice water to make the texture a bit more fluid and creamy. Check the pesto for seasoning and adjust if necessary. Reserve 3 tablespoons of the pesto in a bowl and set aside.
- To the kale pesto in the food processor, add the remaining lemon juice, white beans, tahini, and coconut aminos. Run the motor until you have a creamy mixture. Then, with the motor still running, drizzle the remaining ice water through the feed tube.
- Your finished dip should be super creamy and lush. Check the seasoning of the kale pesto white bean dip one more time and adjust if necessary with salt, pepper, possibly more lemon, nutritional yeast, and coconut aminos. This is personal taste!
- Serve the dip at room temperature with cut vegetables, crackers, crostini etc. Leftover dip keeps in a sealed container in the refrigerator for up to 5 days.
Notes
- Tip 1: I like to save a bit of the pesto before I throw all of the white beans, tahini etc in because I think it looks pretty swirled on top of the finished dip!
- Tip 2: Basil, cilantro, and ramp greens would all be great in place of the kale.
- Tip 3: The quality of your tahini will make a huge difference!