Cannellini Bean Dip.

There are many going-ons at the beginning of the year, namely, the playoffs and the Super Bowl, as well as the Academy Awards. Those things are all watched at the Lewis-Baker household (or at a bar).

Another thing that happens at the beginning of the year is the reassessment of my budget, in which I look at December’s spending, which then leads me to cursing myself over how much I’ve spent on holiday funtivities.

So, where am I going with this?

Bean dip: the other white hummus.

It’s easy, affordable, delicious, and a healthy alternative to other game-day snacks (aka the COMPLETE OPPOSITE of buffalo wing dip).

Cannellini Bean Dip

1 can cannellini beans, rinsed and drained
2 cloves garlic, peeled and crushed
1 handful of fresh herbs, such as sage, rosemary, thyme, or tarragon
extra-virgin olive oil
salt and pepper
flaked sea salt, for finishing
crackers or pita bread, for serving

Combine beans, garlic, and herbs in food processor; begin to pulse; with motor running, stream in olive oil to blended, creamy consistency; season with salt and pepper; top with drizzle of olive oil and sea salt; serve with crackers or pita bread.



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