It’s been 5 years since I’ve slept in. I actually am laughing as I type those words wondering if that is actually possible? The answer is yes but in my husband’s defense I should probably clarify that we have very different biorythms. I am a morning person who likes to go to bed early. He is a night owl who will stay up until 3 am. This means that I have had the brunt of morning childcare shifts from the time Bryce was born…until now, really.
Ben took Bryce to see his mom in Miami to surprise her for her birthday this weekend. I wish I could be there to see her face when she opens the door….She is going to be thrilled! I really would love to see her and more family, but since it’s a quick trip I decided to stay back and get caught up on things. The house is so quiet. I absolutely am missing my peeps but am also beside myself with utter amazement that I have no one to answer to but myself for 3 days. THREE WHOLE DAYS of uninterrupted reading, training, recipe testing, cleaning out closets and a curfew-free dinner date with friends. I am daydreaming of late-night Netflix, knowing full well I’ll be asleep by 11. That’s just how I roll. Wild and crazy!
This is the perfect afternoon snack or light dinner. Since I am on my own this weekend I see this clearly in my future along side a spinach salad.
I could bathe in this stuff, seriously. While traditional hummus is an
all-star in my mind this white bean dip gives it a run for its money. I like to serve it warm, inspired by one of my favorite old Portland eateries, Three Doors Down.
Warm White Bean Dip with Garlic & Rosemary
2 cans of cannellini beans, drained and rinsed
3 cloves of garlic roughly chopped
½ red onion, diced
3-4 tbsp olive oil
The juice of 1 lemon
1 tbsp chopped rosemary
Salt & Pepper to taste
1 fresh baguette
Heat the olive oil in a pan on med heat. Add the onion and saute for 2-3 minutes before adding the garlic. Then saute for an additional minute.
Next add the beans, the lemon juice, rosemary, salt and pepper. Saute for about 5 minutes, until flavors are combined and warmed through.
Take the mixture and pulse in a food processor until smooth. Drizzle with olive oil, and serve warm on crusty baguette.
Time: 15 minutes