Green Dip: Delicious, Nutritious And Vegan
There are various recipes for green dips, but this green dip is a sure fire winner. Not only does it taste delicious, but it's super healthy and completely plant-based. As long as you have a food processor or blender, it's ever so easy to make and quick too. Perfect for parties, potlucks, picnics or as a side dish to accompany dinner.
Servings: 4 people
Calories: 146kcal
Equipment
- mini food processor (affiliate link) optional
Ingredients
- 40 g nettle tops or use spinach or similar instead
- 225 g cooked white beans equivalent to 1 tin drained and rinsed (I used jarred butter beans (lima beans))
- 1 tbsp tahini
- 1 clove garlic peeled
- 3 tbsp nutritional yeast
- 1 tbsp extra virgin olive oil plus extra for drizzling, if liked
- ½ lemon juiced
- ¼ tsp sea or rock salt may need less depending on what type of beans used
- good grinding of black pepper
Instructions
- Wash the nettle tops or spinach well. Give the leaves a brief shake to remove some of the water, then place them in a medium saucepan.40 g nettle tops
- Bring the pan to a moderate heat and allow the greens to wilt in the moisture still clinging to their leaves. This should only take a minute or two.
- Place the leaves along with any water left in the pan into a blender or food processor. Add all remaining ingredients bar the olive oil and whiz until you have a smooth dip. If the mixture is too stiff, add a splash of water.225 g cooked white beans, 1 tbsp tahini, 1 clove garlic, 3 tbsp nutritional yeast, ½ lemon, ¼ tsp sea or rock salt, good grinding of black pepper
- Add the olive oil and whiz again. Taste test and add more salt, pepper or lemon juice if you think it's needed.1 tbsp extra virgin olive oil
- Scrape the contents out into a bowl and dip away.
Notes
If I don't cook my own beans from dried, I tend to use jarred beans these days. They're so much nicer. They are, however, a bit more expensive. The ones I use are salted, so I only add a pinch of additional salt to the dip. I also don't drain and rinse them as I do with tinned as they don't have the same taint.
Drizzle some more olive oil over the top, if liked. And maybe scatter with some snipped chives.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 146kcal | Carbohydrates: 17g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 158mg | Potassium: 464mg | Fiber: 5g | Sugar: 1g | Vitamin A: 944IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 3mg