Creamy Kale Pesto White Bean Dip
Ingredients
-
¾
cup
shelled sunflower seeds, toasted
-
1
cup
chopped kale, lightly packed
-
1
teaspoon
dried oregano
-
3
cloves
garlic, peeled and chopped
-
¼
cup
lemon juice, divided
-
3
tablespoons
nutritional yeast, divided
-
to taste
sea salt and pepper
-
¼
cup
virgin olive oil
-
⅓
cup
ice water, divided
-
1 ½
cups
cooked white beans, drained and rinsed
-
⅓
cup
tahini
-
1
teaspoon
coconut aminos (or tamari soy sauce)
Instructions
- Combine sunflower seeds, kale, oregano, garlic, 2 tablespoons of lemon juice, 1 ½ tablespoons of nutritional yeast, salt, and pepper in a food processor.
- Pulse until sunflower seeds are finely chopped and a dry paste forms.
- With the motor running, drizzle in the olive oil to achieve a chunky paste.
- Add a splash of ice water to make the mixture more fluid and creamy, adjusting seasoning as necessary.
- Reserve 3 tablespoons of the pesto for garnish.
- Add remaining lemon juice, white beans, tahini, and coconut aminos to the food processor.
- Blend until creamy, then drizzle in the remaining ice water while blending.
- Taste and adjust seasoning if needed.
- Serve at room temperature with vegetables, crackers, or crostini.
Nutrition Facts (estimated)
Servings
2 cups
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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