Leftovers are my best friends. I had made white beans and kale the previous night, and there was about a cup left. I added some tahini and lemon juice and pureed it with an immersion blender, and then I had this wonderful dip, but not before adding a healthy dose of really good extra virgin olive oil.
I would have called this White Bean Hummus, but I don’t know if there is such a thing and I know how offended I am by creative martini drinks when a martini is gin and vermouth. Not being sure and not wanting to offend hummus purists, I present to you: White Bean, Kale, and Tahini Dip.
- 1 to 2 cups cooked white beans such as Cassoulet or Alubia Blanca
- About 1 cup chopped, cooked kale
- Tahini to taste
- Fresh lemon juice to taste
- Salt and pepper to taste
- Extra-virgin olive oil for drizzling
Makes about 2 cups
- In a bowl, combine the beans, kale, tahini, and lemon juice and puree with an immersion blender until smooth. Add salt and pepper to taste.
- Drizzle with a generous amount of olive oil and serve with bread, crackers, or fresh vegetables for dipping.