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White Bean Pesto Dip on Bagel Rounds

September 28, 2012 By Jittery Cook 4 Comments

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.

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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

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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

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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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Comments

  1. Anonymous says

    September 28, 2012 at 9:55 am

    Excellent… easy and delicious!

    Reply
  2. Eve says

    September 28, 2012 at 10:33 am

    This looks great!! Another way to use up the basil in my garden.

    Reply
  3. madonnadelpiatto says

    October 4, 2012 at 3:41 am

    it’s “dip week” this is a wonderful one, I will adopt it. I am also happy that you use Umbrian olive oil!

    Reply
    • Jittery Cook says

      October 4, 2012 at 2:28 pm

      I do feel very close to Umbria after a summer or two in Perugia. So many good memories. You’ve explained well that your olive oil is the best!

      Reply

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