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Get your pitas warm and ready because you're going to want to make this delicious white bean dip ASAP. The vegan goat cheese, pistachio, and thyme pair together beautifully. Creamy, flavorful, and unique, this dip is sure to be a party favorite.
THYME AND PISTACHIO WHITE BEAN DIP [VEGAN]
INGREDIENTS
- 1 cup dried white beans
- 1/2 cup pistachios, salted and shelled
- 1 cup vegan goat cheese
- 1/4 cup fresh thyme
- 1 large garlic clove
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly-squeezed
- 1/2 teaspoon sea salt
FOR THE THYME PISTACHIO PESTO:
- 3/4 cup fresh thyme
- 1 cup pistachios, salted and shelled
- 1 cup vegan goat cheese
- 1/2-3/4 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly-squeezed
- 1 garlic clove
- 1/4 teaspoon sea salt
FOR GARNISH:
- Pistachios, roughly chopped
- A sprinkle of thyme
- A drizzle of olive oil
PREPARATION
TO MAKE THE BEANS:
- Sort through the beans to remove any rocks and rinse. Add the beans to a large pot, then add 10 cups of water. Bring to a boil, turn to medium-high heat for about 60-90 minutes, or until beans are soft. You might have to add more water if the water levels drop too much. Drain out all the water and let cool completely. You can also soak the beans overnight if you prefer.
TO MAKE THE DIP:
- Add all the ingredients for the dip except the beans to a food processor or blender. Blend together, then add the beans and purée.
TO MAKE THE PESTO:
- Remove the tiny leaves off the thyme stems by holding the top and sliding leaves off with the thumb and pointer finger of your other hand along the sprig.
- Measure everything and add all ingredients except the vegan goat cheese to a food processor or blender.
- Blend to a coarse texture then add the cheese and blend to your desired texture.
TO ASSEMBLE:
- In a medium-sized bowl or large platter, add the dip and swirl around with a spoon and top with some of the pesto.
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