Description
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
Instructions
- 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.
- Refrigerate at least 2 hours or overnight to blend the flavors before serving.
Prep Time: 10 mins
Total Time: 2 hrs 10 mins
Servings: 8