The story of this basil pesto white bean dip began a couple of weeks ago when a friend and I had lunch at a Mediterranean restaurant. I have no idea what I ordered, but I vividly remember that my friend ordered the hummus platter. This platter comes with three types of hummus, pita bread, pita chips, sliced red and green peppers, and tomatoes. When our food arrived, she invited me to taste the hummus. I dipped a piece of warm pita bread into the basil hummus, and my life was changed. It was the perfect marriage of flavorful basil pesto and garlicky hummus. I was hooked.
I raced home to re-create the hummus while the taste was still fresh in my mind. I quickly discovered that I had no tahini and no chickpeas. However, I did have a can of white beans and the ingredients for pesto. I thought of all the delicious variations of white bean spread that I had over the years and decided to shake things up and make a basil pesto-infused white bean dip. The end result was a savory and herbaceous bean dip that I could not get enough of.
The combination of fresh herbs, garlic, and protein-packed white beans will make this Basil Pesto White Bean Dip a hit at your next party. It also works beautifully as a spread for sandwiches, veggie burgers, wraps, or anything else you can think of. The dipping opportunities are endless!
Vegan Basil Pesto White Bean Dip
- 1 cup fresh basil
- 14 oz. can great northern beans
- 1/4 cup pine nuts
- 4 cloves garlic
- 1/2 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
1. Peel the garlic and drain the great northern beans. Place the drained beans, garlic cloves, and 1/4 cup of water in a large bowl and microwave for two minutes. Set aside to cool for about fifteen minutes.
2. Place the garlic, beans, and water into a food processor (or blender) with the fresh basil, pine nuts, maple syrup, salt, and pepper.
3. Process until all of the ingredients are thoroughly puréed into a smooth dip.
4. Pour into a serving dish and serve with chips, pita bread, sliced red and green peppers, or cherry tomatoes.
5. Store refrigerated in a sealed container. Consume between three and five days for maximum freshness.
Also by Olivia: Vegan Green Goddess Dressing
Related: Yucca Fries with Chimicurri Dip
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Photos: Olivia Parr