Inevitably while I'm baking I get hungry, peckish at the very least, for something savory. And it needs to be something I can graze on while working, substantial enough to keep me from eating the ingredients for whatever I'm playing with, and often feed a friend or three perched on the other side of the kitchen work table. Hummus and cucumber slices or baby carrots are a long-time standby. When David Lebovitz posted this recipe for a white bean dip I had to make it. Everything I've ever made from one of his recipes turns out exactly as described, tastes great, and often are quite simple. This recipe has that additional rare quality of not requiring a single substitution or tweak.
After soaking the beans over night and cooking them in my wee crockpot for the morning, my IV nurse and I each enjoyed a small bowl garnished with warm olive oil and a sprinkle of parsley. Add in a pot of gun powder tea for a delicious, light mid-afternoon meal.
Not in the mood for dill or mint? Use paprika and a hefty pinch of chili and cayenne instead.