Good Food, Good Life, 365 – Leprechaun Dip
1/4 cup raw cashews
1 (15-ounce) can white cannellini beans, rinsed and drained
1 cup chopped kale
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons tahini
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 squeeze of fresh lemon juice
1/2 teaspoon ground black pepper
generous dash of cayenne
a little water for thinning, if necessary
Salt to taste
Place cashews in food processor or blender and pulse to chop. Add beans, kale and parsley and pulse a few times. Add remaining ingredients and process until it reaches desired consistency. If it’s a too thick, add water, a little at a time and process. Taste and season with salt to taste.
Transfer to a serving dish and chill in fridge for 1 hour or overnight. You could serve right away, if you wish.
Nice to serve with a drizzle of olive oil on top and fresh parsley to garnish.
Serve with crackers, pita or fresh vegetables.
Makes about 2 1/2 cups.