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
this recipe is delicious served with homemade pita chips(pita, cut into triangles, brushed with olive oil, sprinkled with celtic sea salt, ground black pepper, and a pinch of paprika and cumin-baked at 400* for 10-12 minutes). or tortilla chips, sliced red bell peppers, cucumbers, actually any veggie worthy of dipping.
yield: 1 cup(I double this recipe – it goes fast)

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
kosher salt
fresh ground white pepper
ground cumin

• 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)