Good gracious it’s been awhile since I’ve posted. It’s not like I haven’t been cooking, maybe it’s just that I’ve been cooking the old standards for awhile. I do that a lot—buy the staples that’ll make a few easy dinners and appetizers so that I always know I’ll have something on hand.
One of those things is the Lemon Curry Hummus I always make, filled with protein and easy to take to parties. But I’ve been making it so long that I decided it was time to swap it out for something new and exciting. A friend told me about this easy white bean dip from Giada de Laurentiis. She’s the queen of easy and delicious and I always feel fancy cooking her food. That being said, I took this on our annual hut trip in December along with some pita chips (sturdier than crackers when you’re getting stuffed in a backpack with 30 pounds of other goodies). True to form, it was easy and delicious.
1 15 oz can Cannellini Beans, drained and rinsed (these are also called White Kidney Beans, I’ve learned)
2 cloves Garlic
2 tbsp Lemon Juice
1/3 cup Olive Oil
1/4 -1/2 cup Fresh Parsley
Salt and pepper to taste
Put all ingredients in a food processor and pulse until smooth. (You can also use an immersion blender, but I found that it tends to chop up the parsley a little too finely and you end up with a green white bean dip, which confuses people.)
Put in a fancy bowl and serve with pita chips, homemade or otherwise.