Unrecipe of the Week

I am not a big fan of hors d‘ ouevres.  First of all, I never remember how to spell it properly, and end up “Googling” it each time. They are usually fattening little nibbles that fill people up before the main event, and are rarely worth the calories or the effort. Having said that, I would never ask guests to sit and wait for dinner without offering something to go with their cocktail, risking overly peckish, and often drunk guests.

With an uncharacteristically heavy meal planned for last Saturday night, I opted for this easy, light white bean dip and a bowl of olives to serve with  pre-dinner drinks.

It is adapted from chef Giada De Laurentiis, and is an interesting riff on classic hummus.

White Bean Dip

In the bowl of the food processor, put a clove of garlic, 1 can of cannellini beans; drained and rinsed,  a handful of parsley, the juice of 1 small lemon, sea salt and black pepper to taste. Pulse until everything is well chopped. With the machine running, drizzle in olive oil until the mixture is creamy.

Serve with pita chips and enjoy!

photo: Glasshouse Images

In partnership with Glasshouse Images

A division of Glasshouse Publishing

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