Although I’ve been enjoying the white bread and pasta of pregnancy, I’m already thinking about this baby-weight-removal-project 2010.
Yes, I know it’s the miracle of life, it’s the harvesting of womb-fruit, it’s miraculous and all that.
But I’m big. I’m flabby. I’m mom.
There are a few party foods I’ll make during a slimming phase that I hover over at the table, shoveling in my mouth because I know their fiber, flavor and low calorie content make me a total winner at weigh-in.
This White Bean Dip? Totally one of them.
I serve with endive leaves (my favorite scoopers) and can go to bed knowing I saved my calories for wine.
1 15 ounce can white beans (cannellini) that have been drained
1/2 lemon’s worth of lemon juice
1 large garlic clove
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon chopped fresh mint
1 teaspoon lemon peel — zested finely on your grater
Add the white beans, lemon juice, garlic, olive oil, salt, cayenne and cumin to your food processor until a good dip-like consistency. Mix the chopped mint and finely grated lemon peel and decorate your dip with the mix.