When my oldest son studied abroad in Australia, one of his go-to snacks was a premade bean dip. He described it as loaded with greens and flavor. I decided to surprise him the other day and tried to recreate a taste that I never experienced. With the help of Ethan's memory detailing the flavors, I created Healthiest Kale-Arugula Bean Dip. I started with cannellini beans and added lots of kale, arugula, sunflower seeds, and a few other ingredients. After a whirl of the food processor and some tweaking, we had a richly flavorful and creamy dip. My son loved it and said that this was just like he remembered.
Ingredients for Healthiest Kale-Arugula Bean Dip:
1-15 ounce can cannellini beans
1-ounce baby kale
1-ounce baby arugula
6 tablespoons extra virgin olive oil
4 tablespoons pumpkin seeds
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 cloves garlic
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Serve with homemade pita chips.
Time-Saving Tip: Prepare the dip a few hours before serving.
We're ready to cook.
Combine all of the ingredients in the food processor until coarsely chopped. Add the oil while the food processor is running. Mix until the desired consistency.
It's ready! Healthiest Kale-Arugula Bean Dip is delicious. I'm so happy I was able to recreate my son's favorite snack while away from home. I'm lucky he has such a good taste because now It's a new go-to snack around here.
Enjoy!
Healthiest Kale-Arugula Bean Dip:
1-15 ounce can cannellini beans
1-ounce baby kale
1-ounce baby arugula
6 tablespoons extra virgin olive oil
4 tablespoons pumpkin seeds
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 cloves garlic
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Serve with homemade pita chips.
Combine all of the ingredients in the food processor until coarsely chopped. Add the oil while the food processor is running. Mix until the desired consistency.
Time-Saving Tip: Prepare the dip a few hours before serving.