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.
Woah! K's blogging again! Thanks for sharing the recipe--will definitely try it. I've been making over & over a baked eggplant dip: roast 2 eggplant for 1 hour; scoop out pulp and let drain; put in processor with 1/3 cup tahini, 1 tbsp minced onion, 3 minced garlic cloves, 1/4 cup lemon juice, and 1 tsp cumin. Have made it for every get-together I've had recently, and it's always a hit.
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