Anne Marie's Recipes

Category: Dips and Spreads

  • Walnut Parsley Pesto

    Serves: Makes 1/2 cup
    Source: Whole Living

    Ingredients:

    • 1 cup flat-leaf parsley
    • 2 tablespoons toasted walnuts
    • 2 tablespoons grated Parmesan
    • 1 clove of garlic, chopped
    • 1 tablespoon of lemon juice
    • 2 tablespoons of olive oil
    • salt and pepper to taste

    Instructions:

    1. Process parsley, walnuts, Parmesan, garlic and lemon juice in food processor.
    2. With machine running, gradually add in olive oil.
    3. Season with salt and pepper.

  • White Bean Dip

    Serves: 1 1/4 cups
    Source: Light and Tasty Magazine

    Ingredients:

    • 1 15 ounce can of white kidney beans
    • 1 tablespoon of olive oil
    • 1 clove of garlic, minced
    • 2 teaspoons of dried basil, or 1/2 cup fresh basil
    • 1 tablespoon of lemon juice
    • pinch of cayenne pepper
    • salt and pepper to taste

    Instructions:

    In a food processor, combine beans, oil, and garlic jand process until smooth. Add basil, lemon juice, cayenne pepper, salt, and pepper. Cover and process until blended. Serve with baked pita bread.

  • Hummus

    Serves: 1 3/4 cups
    Source:

    Ingredients:

    • 1 – 10 ounce (540 ml) can of chickpeas
    • 3 tablespoons of lemon juice
    • 2 tablespoons of water
    • 1 tablespoon of sesame seed oil
    • 2 cloves of garlic, minced
    • 1/2 teaspoon of cumin
    • salt and pepper to taste

    Instructions:

    Drain chickpeas and whirl in a food processor with lemon juice, water, sesame seed oil, garlic, and cumin. Add salt and pepper to taste.