Creamy Kale Pesto White Bean Dip

Created by Laura Wright
5 from 6 votes

Creamy kale pesto white bean dip is a delicious, super savoury, slightly cheesy, vegan, and nut-free appetizer that everyone will enjoy.

Up close and overhead shot of a vegan kale pesto dip.
An overhead shot of a creamy light green dip with vegetables served alongside.
Overhead image of ingredients used for a creamy kale pesto dip.

Still caught in that in-between season of so desperately wanting Spring, but still getting big time surprise snowfalls. Good weather for a bright green, but still hearty, white bean dip. I think I need to put our snow shovels and car-cleaning brush away so that I’m sending the universe the right message? WE ARE READY FOR SUNSHINE OVER HERE! Just making sure that I’m being clear.

While we still warm ourselves by the fire and continue to eat hearty, stick-to-your-ribs stuff like kale and white beans, we might as well purée those things into a super creamy and flavourful dip to eat with everything. I always have a healthy dip in my refrigerator that’s ready to be scooped up with healthy whole grain crackers, cut vegetables, or smeared onto a hearty and deluxe avocado toast or veg sandwich.

Plus the mint-y green hue of this kale pesto white bean dip suggests that Spring as an entity is still a possibility for the future, so it’s nice to look at and remember those things.

This would be a lovely little appetizer to bring to an Easter potluck style-scenario, as long as everyone at the gathering is super friendly and fine with garlic breath lol. Also, I’m pretty sure that almost everyone loves a dip. It looks so fresh and vibrant with some pretty cuts of vegetables. It’s blissfully nut-free too! More dip inspiration here: roasted carrot harissa dip, caramelized onion dip, and pepperoncini artichoke dip.

Hope you give this creamy, cheesy, kale-y (but only a bit!), tangy, and delicious dip a try. You gotta love a dip that has a serving of dark leafy greens hiding in the mix! ;)

Image shows ingredients for a dip in the bowl of a food processor.
An overhead shot of a creamy, light green kale pesto dip in a bowl.
An overhead shot of a creamy light green dip with vegetables served alongside.
Image shows a hand dipping a cracker into a creamy light green dip.

Creamy Kale Pesto White Bean Dip

Creamy kale pesto white bean dip is a delicious, super savoury, slightly cheesy, naturally vegan, and nut-free appetizer that everyone will enjoy.
5 from 6 votes
An up close, overhead shot of a creamy, light green dip. The dip is garnished with sunflower seeds and olive oil.
Prep Time: 25 minutes
Total Time: 25 minutes
Servings 2 cups

Ingredients

  • ¾ cup shelled sunflower seeds, toasted
  • 1 cup chopped kale, lightly packed
  • 1 teaspoon dried oregano
  • 3 cloves garlic, peeled and chopped
  • ¼ cup lemon juice, divided
  • 3 tablespoons nutritional yeast, divided
  • sea salt and pepper, to taste
  • ¼ cup virgin olive oil
  • cup ice water, divided
  • 1 ½ cups cooked white beans, drained and rinsed
  • cup tahini
  • 1 teaspoon coconut aminos (or tamari soy sauce)

Notes

  • I like to save a bit of the pesto before I throw all of the white beans, tahini etc in because I think it looks pretty swirled on top of the finished dip. If you don’t care about this as much, you can just slam all the ingredients into the food processor and mix it up in one step, drizzling the ice water in via the feed tube at the end!
  • Basil, cilantro, and ramp greens would all be great in place of the kale.
  • The quality of your tahini will make a huge difference! I like Soom and Seed + Mill brands.

Instructions

  • In the bowl of a food processor fitted with the “S” blade, combine the sunflower seeds, kale, dried oregano, garlic, 2 tablespoons of the lemon juice, 1 ½ tablespoons of the nutritional yeast, salt, and pepper.
  • Pulse the motor of the food processor until the sunflower seeds are finely chopped and you have a dry paste texture.
  • With the motor running, pour the olive oil into the food processor through the feed tube. You should have a chunky paste at this point. Add a splash of the water to make the texture a bit more fluid and creamy. Check the pesto for seasoning and adjust if necessary. Reserve 3 tablespoons of the pesto in a bowl and set aside.
  • To the kale pesto in the food processor, add the remaining lemon juice, white beans, tahini, and coconut aminos. Run the motor until you have a creamy mixture. Then, with the motor still running, drizzle the remaining ice water through the feed tube.
  • Your finished dip should be super creamy and lush. Check the seasoning of the kale pesto white bean dip one more time and adjust if necessary with salt, pepper, possibly more lemon, nutritional yeast, and coconut aminos. This is personal taste!
  • Serve the dip at room temperature with cut vegetables, crackers, crostini etc. Leftover dip keeps in a sealed container in the refrigerator for up to 5 days.
03/04/2019 (Last Updated 13/05/2024)
Posted in: appetizer, autumn, creamy, earthy, gluten free, holidays, kale, nut free, quick, refined sugar-free, salty, sauce, snack, spring, summer, umami, vegan, white beans, winter

14 comments

Recipe Rating




  • Doreen Glomb

    When do we add in the two remaining tablespoons of lemon juice? Is it used at discretion after processing the beans, aminos, and tahini?

    • Laura

      Hi Doreen,
      Half of the lemon juice is used to make the pesto base. Once you extract a bit of the pesto for garnishing, you add the remaining lemon juice when the white beans, tahini, and coconut aminos are added. Of course, if you don’t intend to reserve some of the pesto for garnish, you can simply add it all at once!
      -L

  • Allison | UpBeet Kitchen

    I just made this for dinner tonight! Spread it on homemade sweet potato tortillas along with lettuce, tomato, and olives and served a kale salad on the side. So delicious!

  • Dana

    I made this to serve for Easter tomorrow. It’s so delicious! And so easy. I added five large basil leaves along with the kale. I’m serving with whole wheat pita chips, carrots, and cucumber. I know everyone will love it!

  • Jenny

    Could you make this dip the same way with already made pesto?

    • Laura

      You definitely could! I’d substitute 1 cup of pre-made pesto, and then just add the white beans, tahini, half of the lemon juice, the tamari, and a couple tablespoons of the water. Once you have that mixed up, you can add things to taste to adjust the flavour/texture.
      -L

  • JS

    Just made this. Soooo. Delicious. Thank you!!

    • Laura

      So glad that you liked it! :)
      -L

  • Melissa

    When working with a sesame allergy, do you have anything that may be an acceptable substitute for tahini? This recipe sounds delicious and I’d love to try it.

    • Laura

      Hi Melissa,
      I think the best replacements for tahini here would be either raw cashew butter or even a tangy plain yogurt (dairy or non).
      -L

  • Elizabeth

    Two pesto recipes that are truly suitable for winter (no basil) recently – thank you! This looks so delicious and is also so healthy. Can’t wait to try it!

    • Laura

      Haha I totally forgot about that pesto pasta recently! I guess I just get in my little food phases and I can’t hold back. Glad you’re enjoying it either way :)
      -L

  • Sarah | Well and Full

    This dip looks SO creamy and luscious! I’m down for anything with pesto anyways ;)

    • Laura

      Same! Anything with copious amounts of garlic is a lock for me too :D
      -L