White Bean Dip with Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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I made this as an alternative to tomato sauce for a pizza topping, but I think it was even better the next day as a dip. The amount of ingredients I used only makes about a cup, so you may want to double or triple the amounts if making for a party. Ingredients:
2 tablespoons pine nuts |
2 teaspoons chopped fresh basil |
1 teaspoon chopped fresh oregano |
1 cup cooked great northern beans |
2 cloves garlic, cut in half |
1 teaspoon lime juice |
1 roma (plum) tomato, roughly chopped |
sea salt to taste |
black pepper to taste |
1 tablespoon olive oil |
Directions:
1. Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
2. Refrigerate at least 2 hours or overnight to blend the flavors before serving.
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