White Bean Pesto Dip on Bagel Rounds

I remember getting a chemistry set as a gift when I was a kid.  It was so thrilling to have the power to concoct and experiment, sometimes with danger warnings. These days the thrill is relegated to cooking experiments–all of which can be dangerous if they lead to overindulgence. Here is one recipe that won’t do too much damage, even if you do overindulge.

White Bean Pesto Dip

• 1/3 c walnuts, toasted (Watch them. They toast quickly.)
• 2-3 T hemp seeds
• 1/3 c chopped parsley
• 1/4 c chopped basil
• 1/4 c grated Parmigiano cheese
• 2-3 T extra virgin olive oil
• 1 garlic head, cloves separated and roasted on tinfoil at 400F for 30 minutes
• sea salt and freshly ground black pepper to taste
• 1/2- 1 lemon, juiced plus zest from 1 lemon (Use a microplane.)
• 1 14 oz can of white beans (Rinsed and drained.)
• sliced sun-dried tomatoes, pitted black olives and capers as garnish
• 2-3 bagels: pumpernickel, black sesame, 12-grain, sliced into 1/4 inch thin rounds

Combine all ingredients except for the beans, and garnish in a VitaMix or a food processor. Blend briefly. Add the beans and blend to desired consistency. For a smoother dip, add a little water.

White Bean Pesto Dip Print Ready Recipe

Final notes:

• Bagels on Greene is the place to get scrumptious, unusual and healthy bagels. This recipe used black sesame seed, pumpernickel with white sesame seed and 12-grain bagels.

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