Ingredients
- 1/2 cup pine nuts
- 1 cup kale roughly chopped and tightly packed
- 3/4 cup fresh basil roughly chopped and packed
- 1/2 cup fresh parsley roughly chopped and loosely packed
- 2 teaspoons lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons water
- 1 13.5-ounce can reduced-sodium chickpeas drained and rinsed
- 1/4 cup sun-dried tomatoes with italian herbs minced
- 1/2 teaspoon salt or to taste
- Pepper to taste
Instructions
- Place the pine nuts in a large food processor and process until broken down, scraping down the sides as necessary to get them into small pieces.
- Add the kale, basil, parsley, lemon juice, zest, and garlic. Process until broken down. Stop the food processor periodically to scrape down the sides.
- With the food processor running, stream in the olive oil, followed by the water, and process until well mixed.
- Add the can of drained chickpeas and blend until creamy and smooth. Stop processor to scrape down the sides a few times.
- Transfer the dip to a large bowl and stir in the minced tomatoes, salt, and pepper. Adjust seasoning to taste. Serve immediately with chips, crackers, or cut veggies.