In the past, I have discussed how I have recently come to terms with being an extrovert, meaning that I draw energy from being around others, and do not enjoy being alone. This is why, though the rational half of my brain understands that it is good for Justin's career to pick up extra shifts on the weekends at a public library and keep up-to-date experience in that field on his résumé, I do not relish the fact that he takes the car with him and leaves me alone all day on the weekends.
To keep myself distracted and cut down on the feelings of despondency and boredom that accompany solitude for me, I try to stay as busy as possible on the unfortunate Saturdays when Justin is working,and I usually treat these days as an opportunity to scratch chores off my to-do list, catch up on the multitude of television shows that I TiVo but don't have time for during the week, and to tackle involved projects in the kitchen.
This week, however, our house was already relatively clean, we had leftovers we needed to eat, including enough leftover ice cream pie to make baking a wasteful option, and enough shows were on reruns that I had nothing to watch. I managed to talk Dad into having lunch with me as a pitstop on his way back to the burbs after picking up some papers downtown, but I was still desperate for something to keep my mind occupied.
Naturally, I turned once more to my Pinterest board, where I spotted a bean dip I could make using ingredients I already had on hand, including some of the rosemary leftover from last night's ditalini with chickpeas that wasn't going to stay good forever. Plus, given Justin's fondness for legumes, I figured I couldn't go wrong.
I ended up with only two complaints about this recipe: first, it was so quick and easy to make that it hardly helped me kill anytime at all, and second, it didn't make nearly enough dip. It was so good, that once Justin arrived home from work with the bag of pita chips I'd asked him to pick up, we polished off the dip much too quickly.
In the future, I would double this recipe if I were making it for just the two of us, and maybe even triple it if we were entertaining guests. (I've changed the recipe below to reflect this.) Lately, we've been making our quickly-becoming-legendary spicy Moroccan carrot dip whenever we have people over, but it will be nice to have something simpler in our arsenal, as that recipe is rather labor-intensive, even if people do love it.
I actually prefer this new bean dip, as the flavor profile is more in line with my palate. I'm glad we gave it a try, and I look forward to using it as a disposal mechanism for more leftover rosemary in our future.
Rosemary Lemon White Bean Dip
adapted from Serious Eats
2 15.5 oz cans cannellini beans, drained and rinsed
4 medium cloves garlic, peeled
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice and 2 teaspoons finely grated lemon zest from 1 lemon
1/2 c. extra virgin olive oil
1 tablespoons plus 1 teaspoon finely minced fresh rosemary
Kosher salt and freshly ground black pepper
1. Place beans, garlic, and lemon juice in the workbowl of a food processor fitted with a steel blade. Pulse until beans are roughly chopped.
2. With motor running, slowly pour 1/2 cup of oil through feed tube. Process until mixture is smooth.
3. Transfer bean mixture to a small bowl. Stir in rosemary and lemon zest. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.