Ingredients
- 1 can white cannellini beans (1 1/2 cups) – drained and rinsed in hot water
- 1 cup kale (frozen kale, but fresh works too)
- 4 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp lemon juice and a pinch of lemon zest
- 1/2 tsp fine black pepper
- 3 dashes of cayenne
- 1/4 cup raw cashews (no need to soak if using a high speed blender or food processor)
- 1 1/2 tbsp tahini, roasted
- 1/4+ cup warm water
- 1/4 cup chopped parsley, flat-leaf
- Optional: garlic powder or roasted garlic
Directions
- Add all ingredients to blender or food processor. Blend from low to high until silky and smooth (add splashes of water or a little oil if needed to blend smooth – it will firm up in the fridge).
- Pour into a serving dish and chill in the fridge for an hour or even overnight. You could serve right away or warm if desired as well.
- Serve with a drizzle of olive oil on top and fresh parsley to garnish.
Serve with: rice or flax crackers, toasty bread or your favorite veggie sticks.
Makes about 2 1⁄2 cups