Beans, beans, the magical fruit, the more you eat, the more you toot, the more you toot, the better you feel, so let’s have beans for every meal! Or not. I mean, we don’t have to.
Does that song make you uncomfortable? It makes me uncomfortable. Which really makes me question why I just sang it to you.
Hello & welcome to today’s installment of The Foodwright. So glad you could join us.
Sometimes, I like to pretend that I have a cooking show and I talk to myself while I make food. Also while I write about said food. It is what it is.
On a note completely unrelated to what’s happening here, I’m wishing it was raining outside because Utah is dry dry dry and hot hot hot and so I’m listening to Spotify’s Rainy Day playlist & listening to Rainy Mood & it’s perrrfection.
Hmm. How should we relate that to bean dip? Oh! It’s green! Rain helps the grass grow. And grass is green! Right? Right.
So let’s be honest. We cooouuuld continue to call this bean dip, but this is basically hummus. I used cannellini beans in a moment of desperation because I was out of chickpeas and I absolutely loved the result! I added some greens because I love the flavor, and because we all need more vegetables in our lives, but ALSO because the color! So pretty! Yes yes.
Like hummus, this stuff is great with chips, vegetables, and my personal favorite…ON TOAST! With hard boiled eggs, sliced tomatoes, and green onions, if yer in a fanciful mood. Trust me. I got the idea from Jessica Merchant’s cookbook and it’s now one of my favorite snacks. Do itttt.
2 cans cannellini beans, drained & rinsed
a little-ish handful of parsley leaves
a little-ish handful of spinach leaves
1/4 c extra-virgin olive oil
1/4 c tahini
1 t garlic
3/4 t salt
1/2 t cumin
juice of 1/2 lemon
Combine all ingredients in a food processor and blend! Gah! So easy.