Creamy Kale White Bean Dip
A creamy dip to have on the table for the festive season. It's made from kale, garlic, white beans, lemon, tahini, sunflower seeds and olive oil.
Substitute:
- No butter beans? Use cannellini beans or chickpeas.
- No kale? Try with cavolo nero .
- No sunflower seeds? Swap for pine nuts.
- No tahini? Use yoghurt or vegan yoghurt instead.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 4
Ingredients:
100 g Kale
400 g Butter beans (rinsed and drained )
2 Garlic cloves
2 tbsp Lemon juice
50 g Sunflower Seeds
4 tbsp Tahini
Salt & pepper
Recipe:
- Roughly chop the kale, both leaves and stems.
- Bring a large saucepan of water to the boil. Add the chopped kale and blanch for 5 minutes, then drain.
- Add the kale, butter beans, garlic cloves, lemon juice, sunflower seeds and tahini to a food processor. Blend until smooth, adding water if needed. Season to taste with salt and pepper.
- Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Leftovers
Salad dressing: In a small mixing bowl, combine 5-6 tbsp of the dip and 2-3 tbsp olive oil. Season to taste and drizzle over your salad. Pasta sauce: Add the dip to your al dente cooked pasta along with some of the pasta water and grated parmesan (or vegan parmesan). Toss well to coat, season to taste and serve!
