Dips and Spreads Recipe ∽ White Bean Dip with Pine Nuts

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

Cooking 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.

Nutrition Facts

• calories56.4
• carbohydrateContent5.7 g
• fatContent2.9 g
• fiberContent1.8 g
• proteinContent2.5 g
• saturatedFatContent0.4 g
• sodiumContent41.2 mg
• sugarContent0.3 g