Another lunch box special! Bento boxing friend Emily mentioned a white bean dip she made, or maybe I made that up. It’s been a few weeks, clearly. But after having this real (imaginary?) conversation, I decided I wanted to make some white bean dip! Thanks to Mark Bittman, I found an excellent and simple looking recipe to try out. I even made some homemade whole wheat crackers to go with. Recipe coming soon!
- 2 C. cooked white beans, like cannelini, drained but moist
- 3 cloves garlic – peeled
- Salt and freshly ground black pepper to taste
- 1/4 C. plus 1 tablespoon extra virgin olive oil
- 2 t. minced fresh rosemary (I used dried and used 1 t.)
- 1/2 bunch fresh parsley (because I had it on hand!)
- Grated rind of 2 lemons
Put the beans in the container of a food processor with garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.
Notes: I ate this with crackers as well as carrots. It would make a great spread for a vegetable sandwich as well.
Servings: 2 cups or 4 lunches and some snacks in between.