This Thyme Pistachio White Bean Dip with the Thyme Pistachio Pesto is a flavorful and unique appetizer. The goat cheese and pistachio is a perfect match and they pair wonderfully with the fresh thyme.
Ang’s boys turned twelve this last weekend. I cannot believe how fast time flies! It seems like it was just yesterday that they had turned three. Speaking of three, this weekend was our friends Erin and Leif’s little boy Taj’s third birthday. I think three is my favorite age.
Taj decided that he wanted to have his birthday party at Costanoa located on Pacific Coast Highway just north of Davenport. It is an awesome campground with lodging, cabins, campsites, etc. His birthday party was a superhero theme so Erin made green capes for all of the kids. Tajie was so excited about all the presents he was receiving. The first thing he said to me when we arrived was “do you have a present for me”? I just about died! It was so cute! We got him an orange tractor made from recycled plastic. I’m sure he will like it but he was really obsessed with his remote control monster truck, duh, ha ha!
There was a lot of great food along with a variety of beverages. I brought my own wine as usual. Erin had made a huge cake covered in sprinkles topped with a superhero. Taj blew out all of his candles by himself and then we dived into the delicious cake. I was also very excited that Beto, Jill, Paloma and Severin were able to make it to the party as well. Everyone had a really great time!
I had this dip with a white Rioja and it was perfect. It would also go great with a Sauvignon Blanc or a light Pinot Noir.
Thyme Pistachio White Bean Dip Recipe:
Approx. 3 Cups
- 1 Cup Dried White Beans – 2 cups cooked
- 1/2 Cup Pistachio – salted – shelled
- 1 Cup Drunken Goat Cheese – grated
- 1/4 Cup Fresh Thyme
- 1 Large Clove Garlic
- 3 Tablespoons Extra Virgin Olive Oil – or to taste
- 2 Tablespoons Lemon Juice – fresh squeezed
- 1/2 Teaspoon Sea Salt – or to taste
Thyme Pistachio Pesto
- 3/4 Cup Fresh Thyme
- 1 Cup Pistachios – salted – shelled
- 1 Cup Drunken Goat Cheese – shredded
- 1/2 to 3/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Clove Garlic
- 1/4 Teaspoon Sea Salt or to taste
Garnish – optional
- Pistachio – roughly chopped
- Thyme – sprinkles
- Extra Virgin Olive Oil – drizzle
Instructions:
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 1 hour to 1 hour and a 1/2 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.
Dip
Add all the ingredients for the dip except the beans to a food processor or blender. Blend together, then add the beans and puree.
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 cheese to a food processor or blender.
Blend to a coarse texture then add the cheese and blend until your desired texture.
Assemble
In a medium sized bowl or large platter, add the dip and swirl around with a spoon then top with some of the pesto or just dump the whole batch of pesto on top.
Health benefits:
Thyme is rich in thymol, the essential oil that has powerful antiseptic and antibacterial properties. It has anti-aging properties that help boosts the immune system. Helps fight asthma by relaxing the muscles in the bronchi and it is an expectorant helping to eliminate mucus from the lungs. Thyme has a powerful detoxifying agent that is helpful in detoxing the liver. It is full of vitamin C and is a good source of vitamin A.
White Beans are a super rich source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis. They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure). They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.
