Italian White Bean and Pignoli Dip
AuthorlisaSource: www.eatonpurpose.com
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.
CategoryBeans
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
