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Bean and Basil Dip by Chef Zanele

10 Minutes
5 Servings
14 Ingredients

Description

Whatever you’ve got planned for the dinner or lunch table, add this amazing Bean and Basil Dip for a more flavourful Easter.

Directions

For the Pesto:

1. Place the basil leaves and sunflower seeds into the bowl of a food processor and pulse several times.

2. Add the garlic and parmesan cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating.

4. Occasionally, stop to scrape down the sides of the food processor.

5. Add salt and freshly ground black pepper to taste.

 

For the Dip:

1. To a food processor (or high-speed blender), add drained and rinsed butter beans along with lemon zest and lemon juice, salt, garlic, and olive oil. 

2. Blend until creamy, scraping down the sides as needed (about 1 minute). If you prefer silky-smooth dip, blend for longer.

3. Add basil pesto and pulse again to combine.

4. Taste and adjust flavour as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, and olive oil for creaminess/floral notes.

5. Enjoy immediately or refrigerate to chill, which allows the dip to thicken. 

Serving option – garnish with additional drizzle of olive oil, lemon zest, and fresh basil leaves. 
 

Ingredients

  • 1 (340 g) can butter beans: drained
  • 1 – 2 tsp. lemon zest
  • 3 – 4 tbsp. lemon juice
  • ½ tsp. sea salt
  • 2 cloves garlic; pressed or minced (reduce slightly if you’re not a garlic lover)
  • 1 tbsp. extra virgin olive oil 
  • ¼ cup basil pesto (homemade is best)

 

For the Basil Pesto:

  • 2 cups fresh basil leaves; packed
  • ½ cup freshly grated parmesan cheese 
  •  ½ cup extra virgin olive oil
  • 1/3 cup sunflower seeds
  • 1 tbsp. (3 cloves) garlic: minced  
  • ¼ tsp. salt; or more to taste
  • 1/8 tsp. freshly ground black pepper; or more to taste