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!
- 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!
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.
Let me warn you, this recipe might be really sweet, but it’s well worth it, and I can give you options to lessen the sweetness.
I’ll be honest with you, I hated marmalade growing up. I could never understand why oranges (which I never really enjoyed as a child either…mostly because they were annoying to eat…) would be made into a jam, with its bitter peels. My dad loved the stuff and would always buy a jar for him to eat with toast for breakfast. Continue reading Blood Orange & Grapefruit Marmalade
Nut butters are so easy to make at home. All you need are the nuts and a food processor or blender and some time. I’ve previously made cashew butter and Nutella, but this time I decided I would use pecans.
Continue reading Maple Cinnamon Pecan Butter
Cashews. Probably my most favourite nut out there. It’s so versatile, I love using it in everything, from stir-fries, to using it as the ‘cream’ component in a sauce or custard. It gives everything a richness and creaminess without feeling heavy…or the use of cream/dairy! And then I thought, what better way to try and use them to create a nut butter!
Continue reading Roasted Cashew Butter
I had some leftover beets that I need to use up, and I wasn’t in the mood to use them in a smoothie. Also, I had been deciding what I should make for lunch this week. I didn’t feel like making traditional hummus again, and I wanted to change things up. That’s when the idea hit me! Why not create a hummus-like spread out of beets? I remember growing up my mom would sometimes make a beet salad sandwich (like an egg salad sandwich), so this was definitely an homage of sorts to that.
Continue reading Beet ‘Hummus’
Here’s another one of my chicken burger instalments to use as a lunch idea. This time, we’re adding quinoa into the burgers. Not only does this add extra protein and nutrients to your burger, keeping you full longer, it also stretches the use of your meat so that you can make more burgers (also because I totally ran out of chicken breasts…)! Continue reading Chicken Quinoa Burgers
I’ll be honest. I didn’t know what apple butter was. In my mind, I thought it was some sort of apple-flavoured butter, or some peanut butter-like apple spread. I guess the latter was kind of close, although the texture is nowhere near the same.
Continue reading Overnight Crock Pot Spiced Apple Butter