Easy Bean Spread

I always love a good dip with veggies, crackers, or even to use as a spread in sandwiches. Store-bought dips can often be full of preservatives, salt, or unnecessary fats. Good thing I’ve got you covered with this awesome white bean pesto dip. White beans, when pureed, gives a nice creamy texture suitable for dips. You’ll enjoy the flavours of this one!

Ingredients

  • 1/3 cup white navy beans, soaked overnight (or 1 can of white beans, drained and rinsed)
  • 1 small bunch of basil leaves (about 20 leaves)
  • 1-2 cloves of garlic
  • 1-2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • salt and pepper, to taste

———

If using raw beans, soak the beans overnight (yields almost 1 cup of beans). Boil them on high for about 30 minutes until soft, adding more water if necessary. Drain the beans. Add the beans to the food processor as well as the other ingredients and process until smooth and creamy. Don’t know what to use it with? Enjoy it with a side of veggies or as a spread in sandwiches, or some toasted pita or crackers. Or, you can use it as a layer in this healthy layered dip recipe!

Notes

Feel free to add a bit of nuts of your choice (e.g., pine nuts, walnuts) to add a nutty flavour to it (since it is a component of pesto), while also getting some healthy fats from nuts! You can also omit the nutritional yeast if you don’t have it on hand — it gives an almost earthy and cheesy flavour to it.

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