I love basil. Not only do I adore Italian food, but I like to use basil in asian recipes, salads and soups. Something about basil SCREAMS fresh. Although I grow basil in my garden during the summer, I also have a pot in my kitchen that grows during the winter months. My husband jokes that I save a ton of money by growing my own herbs. And he certainly doesn’t complain when he is eating.
We enjoy dips and sauces, and the healthier the better. I love homemade hummus, without any added oil. Although Engine Hummus is my favorite store brand, homemade hummus is easy. Today, I decided to make a dip, which doubled as a sandwich spread for lunch. Like pesto, it is loaded with basil, but I didn’t want any fat from oil or nuts. With very few ingredients, you can make a fresh, healthy dip or sandwich spread in under 10 minutes.
My Nutribullet is one of my favorite appliances, because of its compact size, as well as its speed and precision. I make all my sauces and dips in my Magic Bullet, because it easily stores in the same container its made in.
Basil, White Bean and Chickpea Dip is great for dipping vegetables, spreading on crackers, or dipping pretzels. I used it for the base of a vegetable sandwich I served with tomatoes, purple onion, avocado, and alfalfa sprouts, my husband harvested this week. I also used Dave’s Bread, one of the best vegan breads I have ever eaten.