Ingredients
- 1/2 cup pine nuts
- 1 cup roughly chopped kale, tightly packed
- 3/4 cup fresh basil, roughly chopped and packed
- 1/2 cup fresh parsley, roughly chopped and loosely packed
- 2 teaspoon lemon zest, packed
- 2 teaspoon fresh lemon juice
- 1 teaspoon garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons water
- 1 (13.5oz) 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
- Food Should Taste Good Multigrain Tortilla Chips
Steps
- Place the pine nuts into a large food processor and process until broken down, scraping down the sides as necessary to get them into small pieces.
- Add in the kale, basil, parsley, lemon juice, zest and garlic and process until broken down. Stop the food processor a few times and scrape down the sides.
- With the food processor running, stream in the olive oil, followed by the water, and process until well mixed.
- Add in the can of drained chickpeas and blend until creamy and smooth. Again, scrape down the sides a few times.
- Transfer the dip to a large bowl and stir in the minced tomatoes, salt and pepper.
- Serve with Food Should Taste Good Multigrain Tortilla Chips and enjoy!
