Cannellini Bean Hummus With Kale & Pistachio Pesto
Total Time
10 minutes
Prep Time
0 seconds
Cook Time
10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 240g canned cannellini beans
- ½ lemons
- 1 clove garlic
- pinch of sea salt
- pinch of freshly ground black pepper
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Preparation
Step 1
Add the beans to the bowl of a food processor and blend with the lemon juice, garlic, a pinch of salt and several grinds of pepper. Add a splash of water to loosen if necessary and process until mostly smooth. Set aside.
Step 2
Bring a saucepan of salted water to a boil. Add the kale and cook until the leaves darken, about 1 minute. Run under very cold water, drain, and add to a food processor. Blend with the oil, pistachios, and lemon juice. Season to taste with salt. Add a small splash of water to loosen the pesto, if desired.
Step 3
Spoon the cannellini bean dip into a shallow bowl, then add a dollop of the kale pesto on top. Swirl into the dip. As the dip has little fat you ideally want every spoonful to contain some hummus and pesto. Top with more chopped pistachios, a drizzle of oil, and several grinds of pepper.
Step 4
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