Last night was The Golden Globes. I live in a house full of boys. By now, they all know the drill. I prep and create dinner early in the day. Generally, it’s a self serve, easy, healthy meal. Dinner is put out on the kitchen counter at 10 minutes before 3pm. From 3 o’clock on, I am not to be disturbed. The pre-show is key(almost better than the real deal) and the show is watched about an hour into it (bow down to DVR’s) so I can zip through the commercials.
Along with my regular weekly meal prep(this week: quinoa, lentils, cauliflour, haricot verts, roasted chicken breasts, + 2 salad dressings), I made a huge batch of quinoa falafel balls. Along with a simple salad with tomatoes, cucumbers, feta with this dressing, and this lovely white bean dip, I was happy eating it all in front of the T.V.
This dip is a staple in our fridge. I don’t always have time for a proper lunch, a dollop of this on a few nut cracker with a slice of both cucumber and radish, satisfy’s my hunger and gets me through to the next “thing”.
White Bean Dip
1 can(15 oz.) cannellini beans, drained + rinsed
1 clove garlic, chopped
2 Tbsp. fresh lemon juice
1/4 cup + 2 Tbsp. olive oil
3 Tbsp. fresh basil, chopped
fresh ground white pepper
• rinse and drain the beans.
• in the workbowl of a cuisinart, fitted with the metal blade, chop the garlic. add the beans, lemon juice, olive oil, and basil. pulse until the ingredients are pureed with some slight chunks.
• add kosher salt, ground white pepper, and cumin to taste.
• store for 4 days(if it lasts that long)
The Urban Baker / SusanSalzman.com