Category: Dips and Spreads

Walnut Parsley Pesto

Serves: Makes 1/2 cup

Source: Whole Living

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

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:

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.