Kale and White Bean Dip
Why I Love This Recipe
FEATURING: Kale, garlic and/or garlic scapes.
A tasty dip I only slightly adapted that everyone loves (or almost)! Try serving it with white turnips cut in julienne in addition to all your favourite vegetable sticks (carrots, cucumber, etc.)
Ingredients You'll Need
1-2 cloves garlic or garlic scape, minced
¼ cup walnuts (optional- I often leave it out for daycare)
3 cups white navy beans, drained (2x15 oz. cans)
1/3 cup extra virgin olive oil, plus more as needed
¼ cup freshly squeezed lemon juice, divided
1 Tbsp balsamic vinegar
1 tsp sea salt
Freshly ground black pepper, to taste
1½ cups kale leaves (fresh or frozen works), stems removed and chopped in fine ribbons
In the bowl of a food processor, combine the garlic, walnuts (if using). Pulse until finely chopped. Scrape down the sides of the bowl. Add the beans. With the processor running, add the olive oil in a steady stream through the feed tube until smooth. Add the lemon juice, balsamic vinegar, salt and pepper and pulse until combined. Once you reach the desired dip consistency, add the kale to the dip and mix well manually.
Adjust seasoning to taste. Transfer to a serving bowl, drizzle with olive oil, and top with a sprinkle of chopped walnuts or chopped kale (optional). Serve with pita chips, freshly cut veggies (rabioles, carrots, radishes, etc.)