Lucky Leprechaun Dip

By jeenikeen

Ingredients

• 1 can white cannellini beans (1 1/2 cups) - drain/rinse in hot water
• 1 cup kale
• 4 Tbsp extra virgin olive oil
• 2 Tbsp apple cider vinegar
• 2 tsp lemon juice + generous 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 of food processor)
• 1 1/2 Tbsp tahini, roasted, organic
• 1/4 + cup warm water
• 1/4 cup chopped parsley, flat-leaf
• optional: garlic powder or roasted garlic

Details

Servings 2
Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

1. Add all ingredients to high speed blender or Vitamix. Blend from low to high until silky and smooth. Add a few extra splashes of water or drizzles of oil if needed to blend smooth. (It will firm up quite a bit in the fridge)

2. Pour in serving dish and chill in fridge for 1 hour or overnight. You could serve right away or warm if desired as well.

3. Serve with a drizzle of olive oil on top and fresh parsley to garnish.

Serve with: flax crackers, carrot sticks, rice crackers, toasty bread and more.