Ingredients
1 tablespoon finely chopped chives (optional)
1 tablespoon finely chopped flat leaf parsley (optional)
Pinch of cayenne pepper
1/4 teaspoon sweet paprika
3/4 teaspoon sea salt, plus more to taste
1/4 cup raw unsalted cashews
1 can (1 1/3 cups) cannellini beans, drained and rinsed
2 teaspoons minced garlic
1 tablespoon tahini
4 teaspoons fresh lemon juice
2 tablespoons nutritional yeast or 1/4 cup shredded parmesan cheese
1/4 cup vegetable broth
1 cup diced yellow onion
1 tablespoon extra-virgin olive oil
Step by step
In a small skillet over medium heat, sauté the olive oil and onion for about 5 minutes, until soft and translucent. Allow to cool slightly.
Place the broth, nutritional yeast or parmesan, lemon juice, tahini, garlic, beans, cashews, salt, paprika, cayenne, and cooked onions in the blender jar of the KitchenAid® Pro Line® Series Blender. Secure the lid and blend for about 30 seconds, starting on speed 1 and gradually increasing to speed 8, until smooth and creamy.
Transfer to a bowl, and stir through the parsley and chives, if desired.
Serve as a dip with crackers, tortilla chips, or veggie sticks; or slather on sandwiches or wraps. The dip will keep in the fridge in a sealed container for about 5 days.