creamy pesto spread
Creamy, herby and ridiculously useful. White beans make this spread thick and satisfying, while pesto does most of the heavy lifting on flavour. Tahini, olive oil and hemp seeds quietly add healthy fats, and the whole thing takes about 5 minutes in a blender. Spread it onto toast or crackers, tuck it into sandwiches and wraps, or loosen it slightly and use it as a dip. One of those very handy freezer things to have around when the lunchbox needs filling out fast.
Makes approximately 1½ cups.
- 1½ cups cooked white beans, drained and rinsed
- 2 tbsp full-fat Greek yogurt
- 2 tbsp extra-virgin olive oil
- 1 tbsp tahini
- 1 tbsp hemp seeds
- 2 tbsp lemon juice
- 2 tbsp pesto
- up to ¼ tsp salt, to taste
- Ice-cold water, as needed
Add the white beans, Greek yogurt, olive oil, tahini, hemp seeds, lemon juice, pesto and salt to a blender or food processor.
Blend until completely smooth.
Add ice-cold water, 1 tablespoon at a time, until it reaches the texture you want — thicker for spreading, slightly looser for dipping.
Taste and add a little more lemon juice or salt if needed.
- Takes about 5 minutes and requires zero cooking
- Works as a dip, spread, sandwich layer or wrap filling
- White beans bring protein, fibre and complex carbs in one very easy ingredient
- Freezes well in small portions, so it's easy to keep on standby
Store in an airtight container. If it thickens in the fridge, stir through a splash of water or lemon juice before serving.
Freeze in small portions. Thaw overnight in the fridge and stir well before serving.
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