Creamy Kale Pesto White Bean Dip (vegan) - The First Messpin it!
Creamy Kale Pesto White Bean Dip (vegan) - The First Messpin it!
Creamy Kale Pesto White Bean Dip (vegan) - The First Messpin it!
Creamy Kale Pesto White Bean Dip (vegan) - The First Messpin it!

Still caught in that in-between season of so desperately wanting Spring, but still getting big time surprise snowfalls. 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!

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! ;)

Creamy Kale Pesto White Bean Dip (vegan) - The First Messpin it!
Creamy Kale Pesto White Bean Dip (vegan) - The First Messpin it!
Creamy Kale Pesto White Bean Dip (vegan) - The First Messpin it!
Creamy Kale Pesto White Bean Dip (vegan) - The First Messpin it!


Print the recipe here!
SERVES: Makes about 2 cups of dip
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.
-The best food processor I have ever used is my current one. It’s a Cuisinart Custom 14 cup Food Processor (affiliate link). It’s easy to clean and I LOVE the paddle-style buttons.

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
⅓ cup ice water, divided
1 ½ cups cooked white beans, drained and rinsed
⅓ cup tahini
1 teaspoon coconut aminos (or tamari soy sauce)

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 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.

  • Sarah | Well and Full03/04/2019 - 1:15 pm

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

    • Laura03/04/2019 - 4:36 pm

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

  • Elizabeth03/04/2019 - 1:29 pm

    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!ReplyCancel

    • Laura03/04/2019 - 4:35 pm

      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 :)

  • Melissa03/04/2019 - 8:22 pm

    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.ReplyCancel

    • Laura04/04/2019 - 6:48 am

      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).

  • JS04/04/2019 - 7:26 pm

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

  • Jenny17/04/2019 - 5:48 pm

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

    • Laura18/04/2019 - 6:35 am

      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.

  • Dana20/04/2019 - 6:03 pm

    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!ReplyCancel

  • […] Creamy Kale Pesto White Bean Dip (photo below) by The First Mess. Spring on a plate right here. […]ReplyCancel

  • Allison | UpBeet Kitchen01/05/2019 - 8:33 pm

    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!ReplyCancel

  • […] POTATO TORTILLAS with KALE PESTO WHITE BEAN DIP from The First Mess, plus lettuce, tomato, and olives, and perhaps a kale salad with baked tofu on […]ReplyCancel

Your email is never published or shared. Required fields are marked *