After creating the Korean-inspired hummus recipe a few weeks ago, it seemed necessary to show hummus is not the only affordable bean-based dip out there. Like garbanzo beans, canned white beans also cost about a dollar. Unlike garbanzo beans, white beans are creamier when ground and create a buttery paste.
This dip can be kept simple by blending the beans with olive oil and lemon juice. However, this time there will be an Italian twist. The addition of fresh basil, almonds, garlic and Parmesan mimics the base recipe for pesto. However, if there is pre-made pesto on hand, that can be used instead.
Ingredients
- 1 can white beans
- 1/2 to ¾ cup light flavor olive oil, add more if needed
- small bunch of fresh basil leaves (about 5-10 medium-sized leaves)
- 1/4 cup ground parmesan
- 2 tbs ground almonds or pine nuts
- about 4 large cloves of roasted garlic (or a dash of garlic powder)
- drizzle of honey to taste
- salt and pepper to taste
Step 1: Drain the bean liquid from the can. Add enough water to refill the can and drain again. Repeat this step a couple times. This will reduce the excess salt that is used in the storage brine.
Step 2: Blend all of the ingredients in a food processor. If the beans do not grind easily, add more oil to help the mix move smoothly. Keep blending until creamy. There can be some bean chunks left for texture, but the overall mix should be homogeneous.
Step 3: Serve on toasted bread, pita chips or fresh-cut vegetables.
