Pesto Bean Dip

Traci

This is the dip they serve at Lidia’s restaurant in Kansas City. It is simplicity to make.

ingredients

2 cans of chickpeas (rinsed & drained)
2 cloves of garlic
1 cup packed fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup toasted pine nuts
1/2 cup extra virgin olive oil

directions

1
In a food processor, combine chickpeas and garlic cloves with basil, cheese & pine nutes. Process until the chickpeas are coarsely chopped. With the motor running, slowly add the olive oil. Continue processing until the mixture is very smooth, about 2 minutes, stopping once or twice to scrape down the sides of the bowl.
2
Season to taste!

notes

This is a great dip with pita bread and/or crudité. You can also use it as a spread on sandwiches. The recipe calls for 1/2 cup of Parmesan cheese, but I use 1 cup! There is no such thing as too much cheese.

Source: Recipe from Lidia's Restaurant: Kansas City