Basil White Bean and Chickpea Dip and Sandwich Spread
No Oil, No Nuts, Low-Fat and Gluten-Free

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Basil White Bean and Chickpea Dip and Sandwich Spread

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Ingredients

Adjust Servings:
1 cup, fresh Basil
1/2 of a 14.5 ounce can Chickpeas reserve aquafaba (chickpea fluid) to use for other recipes
1/2 of a 14.5 ounce can Cannellini Beans
1/2 cup Water
1/4 cup Lemon juice
3 cloves Garlic
3 teaspoons Fresh Ground Pepper
1 teaspoon Sea Salt
3 Tablespoons Nutritional Yeast

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Cuisine:

As a sandwich spread or dip, you will love this recipe. Protein rich and basil fresh, dip vegetables, pretzels, or use to spread on your favorite bread.

  • Serves 4
  • Easy

Ingredients

Directions

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I love basil. Not only do I adore Italian food, but I like to use basil in asian recipes, salads and soups. Something about basil SCREAMS fresh.  Although I grow basil in my garden during the summer, I also have a pot in my kitchen that grows during the winter months. My husband jokes that I save a ton of money by growing my own herbs. And he certainly doesn’t complain when he is eating.

We enjoy dips and sauces, and the healthier the better. I love homemade hummus, without any added oil. Although Engine Hummus is my favorite store brand, homemade hummus is easy. Today, I decided to make a dip, which doubled as a sandwich spread for lunch. Like pesto, it is loaded with basil, but I didn’t want any fat from oil or nuts. With very few ingredients, you can make a fresh, healthy dip or sandwich spread in under 10 minutes.

My Magic Bullet Nutrabullet is one of my favorite appliances, because of its compact size, as well as its speed and precision. I make all my sauces and dips in my Magic Bullet, because it easily stores in the same container its made in.

Basil, White Bean and Chickpea Dip is great for dipping vegetables, spreading on crackers, or dipping pretzels. I used it for the base of a vegetable sandwich I served with tomatoes, purple onion, avocado, and alfalfa sprouts, my husband harvested this week.  I also used Dave’s Bread, one of the best vegan breads I have ever eaten.

 

 

Steps

1
Done

Blend

Add all ingredients into a cup sized high speed blender.
Blend until smooth.
Substance should be thick.
If too thick, add some aquafaba (chickpea fluid from can) until you get the consistency you prefer.

2
Done

For a Sandwich

Toast 2 slices of Dave's Bread
Using a butter knife, spread a layer of basil sandwich spread.
Add two slices of tomato.
Add two slices of onion.
Add slices of avocado (do not use if avoiding fat)
Top with alfalfa sprouts and the other slice of toast.

3
Done

For a Dip

Scrape into a bowl.
Serve with your favorite vegetables, crackers, or pretzels.
Add two small basil leaves on top for a garnish.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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