White Bean and Broccoli Dip with Pesto
Author -Yields: 4 -6 Servings
Ingredients
- 1 1/2 cups 1 can cannellini (aka white kidney) or Great Northern beans
- 2 heaping cups broccoli chopped into pieces and steamed till tender
- 1/2 teaspoon sea salt adjust to taste
- 1 clove garlic minced
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme
- Optional: 1-2 tablespoons nutritional yeast
- 2 tablespoons extra-virgin olive oil
- To Serve:
- 1/4 cup pesto of choice (I recommend my favorite vegan pesto or my super healthy hemp pesto
Instructions
- Add the beans, broccoli, salt, garlic, lemon, thyme, and nooch (if you're using it) to a food processor. Pulse them a few times. Run the motor and allow the processor to turn the ingredients into a smooth, creamy dip (it should have the same consistency of hummus). You'll probably need to add about 1/3 cup water as you blend; use your judgment for this.
- Once the dip is smooth, scrape the bowl down. Run the motor again, and drizzle in the olive oil.
- Transfer the dip to a serving bowl. If desired, top it with a heaping few tablespoons of fresh pesto. Or, you can swirl the pesto in with a knife. Serve.