Jill’s Secret Spread and Dip

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Jill's 'Secret' Spread and Dip

Jill Keb with Plant Life Journey Retreats
My neighbor assumed this was an avocado based dip because of the color and rich flavors. A fun combination of pesto and hummus, this dip tastes decadently cheesy without the dairy or fat!
Prep Time 15 minutes
Course Appetizer, Side Dish
Cuisine American, French, Italian
Servings 8 people

Equipment

  • 1 Food Processor

Ingredients
  

  • 1 1/2 cups garbanzo beans aka. chick peas, drained SAVE the cooking liquid - aka. Aquafaba
  • 1 whole lemon, zested then juiced lemons yield various amounts of juice so set some aside and use your judgement to add later as you adjust seasoning at the end
  • 1/2 cup fresh basil packed down to measure
  • 3 cloves garlic papery skins removed & ready to drop in machine
  • 2 Tbsp Nutritional Yeast aka. Nooch
  • 2 Tbsp Tahini
  • 1 Tbsp Aquafaba the cooking liquid from the beans
  • 1/2 tsp salt more or less - to taste - optional
  • 1/2 tsp freshly ground black pepper of choice more or less - to taste - optional

Instructions
 

  • Using the S blade on a food processor, run the machine and drop the 3 peeled whole garlic cloves into the chute
  • Add drained beans, basil, lemon zest, nooch, tahini, aquafaba and 1/2 of the lemon juice (reserve some to add more at the end as you like)
  • Let machine run for several minutes, scraping down the sides as needed.
  • Add more aquafaba if desired. Blend until very creamy, adjust seasonings and serve as desired.
Keyword cheese, chick peas, dairy-free, garbanzo, wfpbno
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