We are left with only a few days before we ring in the new year. Was it a good year for you or is it one better left behind? Good or bad, what’s great about opening up that first page of the calendar is that it is a marker for new beginnings. On the health/lifestyle front–for most of us–ambitious plans for a fitter, healthier 2012 will be in place by the time the last drop of champagne is sipped and the last bits of twinkling confetti are dusted off our clothes. I will join the masses in trying to stick to this (re)new(ed) every year resolution by joining the crowds at the gym…at least for the first few weeks! Who hasn’t indulged a bit more than necessary since Thanksgiving?
To make up for the holiday binge, I have been easing back into rotation some of my figure-friendlier snacks. This white bean dip will not compromise any of your fitness resolutions but it is not short on flavor either. Garlic is the key here. The mellow quality of the cannellini beans showcases them quite well. Puréed until smooth, the dip is cloud-like in texture, lemony and full of garlicky punch. You’ll be well on your way to meeting your new year diet goals with this dip. Enjoy!
Incidentally, my husband and I decided to have a tropical Christmas this year. It was a spontaneous move that caused anxiety for the time shortage leading to the holidays but now that we’re here, I am having a grand time. Here are just a few snapshots of our holiday, so far. Aloha and Happy New Year!
White Bean Dip
- 2 cans cannellini beans (drained)
- 4 cloves garlic, crushed (2 – 3 would be fine for a less prominent garlic flavor)
- 3 tablespoons lemon juice
- 4 – 5 tbsp olive oil
- tahini 1/2 – 1 tbsp (optional. I always have some around for hummus. A little goes a long way here)
Purée the beans, garlic, lemon juice and tahini in a food processor. Add salt to taste. Chill in refrigerator for at least a half hour for the flavors to meld and sprinkle with paprika before serving.