"Herbed" would probably be a better name for this recipe, but "herby" makes me laugh, so "herby" it is. I made this the other afternoon because I had a lot of basil laying around. I always end up buying basil for a certain recipe and then forgetting about it in the fridge, so the dip was an attempt to head off my wastefulness before it happens. It's a simple little dip, good with chips or sliced veggies for an afternoon snack, and also great as a spread for a sandwich or a wrap. It's also vegan! Not because I'm eating vegan again, but because hey, it turned out vegan and it turned out great.
I'm really loving white beans these days, for some reason. I'll doubt they'll ever usurp black beans as the BEST BEAN of my life, but they've certainly overtaken chickpeas (which have been making me feel weirdly sick whenever I eat them. Sign of an allergy? SIGH.)
makes a little more than 2 cups
total time: 5 minutes
total hands on time: 5 minutes
What you'll need:
1/2 cup basil leaves
little less than 1/4 cup chives
1 tbsp (or more!) garlic
few glugs of olive oil
1 can white beans
1 1/2 tbsps lemon juice
little more than 1/8 cup nutritional yeast aka nooch
salt to taste
What you'll do:
1. Put herbs, salt, garlic, and oil into food processor and process until it reaches a paste-like consistency.
2. Add beans, lemon juice, and nooch and process until smooth.
3. Taste...you may want to add more lemon juice, salt, or nooch.
I think this would also be good without the addition of nooch, but you'd add have to add more salt, garlic or lemon juice to kick the flavor up a notch. Feel free to put in whatever herbs you like the best, or whatever's growing in your garden or window box this summer. Mint would make the dip really fresh-tasting, I bet!