Everyday at work around 4pm my stomach starts growling. 

Especially when my inner fat kid appears I get too excited for lunch and devour it before the clock strikes 12:01pm. 

In an effort to avoid the well-stocked convenience store in my building, I come prepared.  Yesterday I was armed with roasted red pepper white bean dip (like hummus, but with cannellinis and sans tahini) and raw zucchini.

Note about the raw zucchini: I had no idea you could eat it raw!  I do not like it cooked, but raw is a whole new world.  It was crisp, fresh, and had a very light taste.  Perfect for getting the bean dip to my mouth.  The dippers are 99% of the time just a vehicle for the dip, right?

I started making Giada De Laurentiis’ White Bean Dip several years ago and it has since evolved into its own beast.  x1000.  I’ve made more variations of the stuff than I can count.  This was one of my better versions.

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Roasted Red Pepper White Bean Dip

• 1/4 C toasted pine nuts
• 1 15-oz. can cannellini beans, drained
• 2 large roasted red pepper (canned)
• 1 garlic clove
• 1 jalapeno, seeded
• 2T fresh lemon juice ( about 1/2 lemon)
• 1/3 c fresh basil leaves
• red pepper flakes, salt, and pepper to taste
• 1/4 c olive oil

Place all ingredients except the olive oil in food processor and blend until just combined (about 1 minute).  Slowly add olive oil. 

Serve with crackers, fresh bread, or veggie sticks.  Or drop the pretense and eat it with a spoon.

A few notes:

• You can leave out the jalapeno or red pepper flakes
• Adding the olive oil slowly while the processor runs will make the dip “fluffier,” but isn’t necessary
• The olive oil can be adjusted – if you like a thicker, more pesto-like dip, use less (I often only use a couple tablespoons)
• You can cut some of the oil out by not completely draining the beans (I recommend reserving some liquid and adding as you go on your first try)
• This will work with other beans (such as garbanzo).