This hardly counts as a recipe, but in keeping with our cracker-based meals (10 Ritz crackers = well-balanced dinner for lil P.), I whipped up some white bean dip on Sunday. I got sick of hummus... too much lemon, too sharp tasting, when what I really want is smooth/creamy/garlicky/salty. (There was an exceptional hummus brand available at the Pittsburgh Whole Foods that was super-garlicky and delicious. I can't find it here in Rhode Island, and don't remember the brand name to ask them to order it--- anyone in PA know what I'm talking about???) The bean dip/spread was exactly what I wanted... and isn't that the beauty of home cooking?
Here's the "recipe": two cans of cannelinni beans (drained and rinsed) + 1 bulb roasted garlic + 3 T chopped fresh rosemary. Throw all ingredients into the food processor, pulse/puree while slowly adding olive oil til you get a creamy consistency. Add salt to taste.