Sunday, August 31, 2008
Dipping: not just hummus any more.
I made this white bean dip this morning. It contains roasted garlic (five cloves), rosemary, cannelini beans, lemon zest and juice, a bit of olive oil and red wine vinegar. Oh yeah, and some salt and cayenne pepper. It was easy to make (using a food processor) and tastes really good.
The recipe is in the 125 Best Vegan Recipes cookbook. I recommend this book to anyone just starting out as a vegan - it is nonthreatening, the recipes are clear and easy to make, and so far they have all been delicious. Well, I recommend it to any vegan really. Or nonvegan.