This delicious dip is packed with summery nourishing ingredients. With sundried tomato, olive oil, basil, nuts and butter beans, it definitely has Mediterranean vibes and pairs just perfectly with our gluten-free olives crackers. I’ve also been enjoying it on toast, and it makes a delicious sandwich base. Made with mostly pantry ingredients, it takes minutes to make and is sure to make your next snack time an absolute delight.
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Thanks for watching! Here’s the recipe:
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This delicious dip is packed with summery nourishing ingredients. With sun-dried tomato, olive oil, basil, nuts and butter beans, it definitely has Mediterranean vibes and pairs just perfectly with our gluten-free olives crackers. I’ve also been enjoying it on toast, and it makes a delicious sandwich base. Made with mostly pantry ingredients, it takes minutes to make and is sure to make your next snack time an absolute delight.
Serves 10
Ingredients:
– ½ cup almonds
– 5 sun-dried tomatoes
– 1.5 cups butter beans (or another white bean)
– 1 garlic clove
– 2 tbsp olive oil
– 1 lemon juice (3 tbsp)
– 5 small ice cubes
– ¼ cup soy milk
To serve
– 10 basil leaves chopped
– 2 tbsp toasted pine nuts
Instructions:
1. Soak the almonds in boiling water for 2 hours and remove the skins.
2. Add all the ingredients to a food processor and blend until smooth.
3. Stir in the basil leaves, and top with toasted pinenuts. Enjoy!
You can find all of our recipes at plantbaes.com/blog
Yum
Love this new style of video!
Your Videos are so relaxing 👍❤️