In an effort to have my dad trade cheesy canapés for something a bit more heart healthy, I experimented with beans and cashews to create a springy, zesty dip. He seems quite pleased with the result, and I’m happy he’s giving the Brie a break.
The cashews give the spread a cheesy quality, while the lemon and basil give it a good zing. You can use red or white kidney beans; pick whichever you prefer or whatever is more accessible in your grocery store.
This recipe comes together so quickly you’ll be slathering your sandwiches and dunking your favorite crudités in no time!
Ingredients
1 15-ounce can white or red kidney beans, rinsed well
½ cup raw cashews
½ packed cup fresh basil, rinsed
1 tablespoon plus 1 teaspoon lemon juice
½ teaspoon salt
1 pinch black pepper
1 tablespoon water
1 tablespoon olive oil
Method
In a blender, blitz the beans and cashews to break them up a bit.
Add the rest of the ingredients and blend until smooth. Taste and adjust salt and pepper.
Store in a covered container in the refrigerator for up to two weeks.
Image © Yvonne Penzakov for BitchBuzz