Italian White Bean and Pignoli Dip

Authorlisa

Source: www.eatonpurpose.com

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 can (15 oz.) white beans like cannellini (preferably organic) drained and rinsed
 1 can chickpeas, drained and rinsed
 0.50 cup fresh parsley, chopped
 0.50 cup fresh basil leaves, chopped
 3 tbsp Juice of 1 large fresh lemon
 0.50 tsp sea salt
 3 garlic clove, minced
 0.25 cup raw pine nuts
 0.50 cup extra virgin olive oil
 Vegetables for dipping or Mary's Gone Crackers brand crackers
1

Heat 2 tbsp. of the olive oil in small saucepan.

2

Add garlic and pine nuts and sauté for about 2 min. until light brown (be careful not to burn). Allow to cool.

3

Blend all ingredients except beans (including cooled sauté) in food processor until smooth.

4

Add both cans of beans and process again until smooth.

5

Salt and pepper to taste.

6

If needed, thin with a little water or add a little more oil(be gentle; don’t add too much as the dip will thicken over time).

7

Refrigerate.

Category

Ingredients

 1 can (15 oz.) white beans like cannellini (preferably organic) drained and rinsed
 1 can chickpeas, drained and rinsed
 0.50 cup fresh parsley, chopped
 0.50 cup fresh basil leaves, chopped
 3 tbsp Juice of 1 large fresh lemon
 0.50 tsp sea salt
 3 garlic clove, minced
 0.25 cup raw pine nuts
 0.50 cup extra virgin olive oil
 Vegetables for dipping or Mary's Gone Crackers brand crackers

Directions

1

Heat 2 tbsp. of the olive oil in small saucepan.

2

Add garlic and pine nuts and sauté for about 2 min. until light brown (be careful not to burn). Allow to cool.

3

Blend all ingredients except beans (including cooled sauté) in food processor until smooth.

4

Add both cans of beans and process again until smooth.

5

Salt and pepper to taste.

6

If needed, thin with a little water or add a little more oil(be gentle; don’t add too much as the dip will thicken over time).

7

Refrigerate.

Italian White Bean and Pignoli Dip

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