August 01, 2006

Cannellini Bean Dip

30 oz canned cannellini beans*, drained-reserving 1 teaspoon of the liquid
3 cloves garlic
3 tablespoons olive oil
3 tablespoons fresh parsley
2 tablespoons lemon juice
dash salt
dash white pepper.

Pour the beans, garlic, bean liquid, olive oil, salt, pepper and lemon juice into a food processor or blender. Pulse until almost smooth. Add the parsley and pulse again until it forms a thick paste. Refrigerate or serve immediately.

*these are sometimes labeled as "white kidney beans". You could also use navy beans or great northern beans.

My thoughts:
This heat wave (it was 103F in the shade this afternoon!) is really cutting into my cooking/baking time. I had to make this dip so I had something more interesting to eat than leftover grilled steak or tuna salad for lunch. It's so tasty I almost don't miss cooking.