Hello blogosphere! Oh, I’ve missed you so!
All I’ve been up to lately is studying, reading and writing papers. Thankfully it will be over soon, at least for a little while, and I’ll be able to relax.
Also, my dreamiest of dreams is coming true in July – yes folks, I’m going to PARIS! Ah, I’m so excited! I’ll tell you all the details later but I just wanted to share the good news for now and ask for any recommendations as to what/where I should eat and what I should see.
Anyway, I thought I’d take a little break from my books and share a recipe. This recipe was completely improvised and turned out a success. One of the great things about it is that it’s a vegan food, so it will satisfy your omni- and herbivore friends and family alike. The nutrition of white beans is another great thing. One serving (1/2 cup) of unsalted white beans contains 6g of protein and 6g of fiber, which is superb.
Served alongside whole wheat crackers or fresh vegetables, this dip makes a perfect snack or h’or d’oeuvre.
15 oz canned white beans, drained, rinsed, strained
1 head roasted garlic*
2 tbsp lemon juice
2 tbsp cilantro, roughly chopped
½ tsp salt, ½ tsp pepper
3 tbsp extra virgin olive oil
*Peel the outer layer of the garlic head, leaving the cloves intact. Cut off the top 1/3 inch of the head and discard. Drizzle with 1 tsp of oil making sure the head is evenly coated.
Wrap the garlic in aluminum foil, place on baking sheet and roast for 35 min at 400 degrees F. Cool completely. Using your hands, gently press the cloves out of the skin.Place the first 5 ingredients in a food processor and puree, then, leaving the machine running, drizzle in the oil until a homogenous mixture forms. Re-season if necessary and serve.