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Walnut & Cannellini Bean Dip
By using walnut butter in this hummus, you don't need to add any olive oil!
Recipe adapted from Cooking Light, August 2007
INGREDIENTS:
- ½ cup (120 ml) walnuts*
- 1 (15.8 oz/448g) can Great Northern, Cannellini, or other white beans, drained and rinsed
- 1 garlic clove, chopped
- 2 TBS (30 ml) fresh lemon juice
- 2 tsp (10 ml) fresh rosemary, chopped
- 2 tsp (10 ml) fresh sage, chopped
- ¼ tsp (1 ml) lemon zest (optional)
- ¼ tsp (1 ml) black pepper
- salt to taste
- 1 tsp walnuts, chopped
- sprig of fresh rosemary and/or fresh sage
- Make walnut butter by grinding until a paste is formed in a food processor:
- ½ cup (120 ml) walnuts*
- Next add in the food processor:
- 1 (15.8 oz/448g) can Great Northern, Cannellini, or other white beans, drained and rinsed
- 1 garlic clove, chopped
- 2 TBS (30 ml) fresh lemon juice
- 2 tsp (10 ml) fresh rosemary, chopped
- 2 tsp (10 ml) fresh sage, chopped
- ¼ tsp (1 ml) lemon zest (optional)
- ¼ tsp (1 ml) black pepper
- Process the mixture to a smooth consistency.
- Taste and add salt as desired.
- Garnish dip with:
- 1 tsp walnuts, chopped
- sprig of fresh rosemary and/or fresh sage
Prep Time: 10-15 min
Cook Time: 0 min
Difficulty: Easy
Servings: 6-8
Serving Size: yields approx. 2 cups
Serving Suggestions: Serve with pita chips, bread or vegetables. Also try our White Bean Artichoke Dip and Garlic Lover's Hummus.
*Alternately, start with ¼ cup (60 ml) prepared walnut butter.
June 3, 2002