Another super quick recipe that made 2 delicious lunches for me this week (spread on a whole grain wrap with some sauteed kale and red onion stuffed inside). It is very thick, so perfect as a spread for wraps, bread or crackers. If you want to use it as a dip or sauce, just thin it out with a bit more olive oil or water. It is also nut-free so safe for allergy-friendly schools and workplaces.
1 can white kidney beans, drained and rinsed
1/4 cup nutritional yeast
2 cloves garlic
A few handfuls fresh basil
1 tbls extra virgin olive oil
2 tbls lemon juice
1/4 tsp Herbamare or regular sea salt
Fresh ground black pepper, to taste
Throw everything into the food processor and blend until smooth. Adjust seasonings to taste. Keep refridgerated for 4-5 days.