Everyday at work around 4pm my stomach starts growling.
Especially when my inner fat kid appears I get too excited for lunch and devour it before the clock strikes 12:01pm.
In an effort to avoid the well-stocked convenience store in my building, I come prepared. Yesterday I was armed with roasted red pepper white bean dip (like hummus, but with cannellinis and sans tahini) and raw zucchini.
Snack time!
Note about the raw zucchini: I had no idea you could eat it raw! I do not like it cooked, but raw is a whole new world. It was crisp, fresh, and had a very light taste. Perfect for getting the bean dip to my mouth. The dippers are 99% of the time just a vehicle for the dip, right?
I started making Giada De Laurentiis’ White Bean Dip several years ago and it has since evolved into its own beast. x1000. I’ve made more variations of the stuff than I can count. This was one of my better versions.
Roasted Red Pepper White Bean Dip
- 1/4 C toasted pine nuts
- 1 15-oz. can cannellini beans, drained
- 2 large roasted red pepper (canned)
- 1 garlic clove
- 1 jalapeno, seeded
- 2T fresh lemon juice ( about 1/2 lemon)
- 1/3 c fresh basil leaves
- red pepper flakes, salt, and pepper to taste
- 1/4 c olive oil
Place all ingredients except the olive oil in food processor and blend until just combined (about 1 minute). Slowly add olive oil.
Serve with crackers, fresh bread, or veggie sticks. Or drop the pretense and eat it with a spoon.
A few notes:
- You can leave out the jalapeno or red pepper flakes
- Adding the olive oil slowly while the processor runs will make the dip “fluffier,” but isn’t necessary
- The olive oil can be adjusted – if you like a thicker, more pesto-like dip, use less (I often only use a couple tablespoons)
- You can cut some of the oil out by not completely draining the beans (I recommend reserving some liquid and adding as you go on your first try)
- This will work with other beans (such as garbanzo).
