This dip is nuuuts ya’ll. Creamy, lightly spicy, and just a little bit sweet. And most notably – it’s NOT hummus. Some days we need a hummus BREAK.
Time to let the white bean shine! Haha but real talk, I buy a can of white beans every week. Navy, Great Nothern, cannellini- are there more? Those are my go-tos. They offer a softer, creamier alternative to garbanzo beans when blended into a spread or dip. White beans are the gateway drug to plant based eating.
So this white bean dip – I came up with it because someone gave me a big bag of shelled pistachios as a gift and honestly- I’m not a big pistachio guy! Meh. But a dip was needed and I’m not about waste.
So I started with white beans and jalapeño. The dip needed something nutty and fatty to blend with the beans. Woah, they added the perfect amount of sweet to offset the jalapeño’s spice.
Next time you find yourself with a surplus of pistachios, give ‘er a go!
white beans (creamy)
All bases covered. Please try. I promise this one is crazy easy.
Pistachio and Jalapeno White Bean Dip
- 1 15oz can navy beans, – drained and rinsed
- 1/2 cup roasted and salted pistachios, – shelled
- 1 tbsp cilantro, – packed
- 1 jalapeno
- 1 tsp kosher salt
- 2 tbsp olive oil
- 2 tbsp water
- Combine all ingredients in a food processor and blend until smooth.
- Serve with chips, veggies, pita, or any other dippers.