A few weeks ago, I started training to run a spring half marathon. This will be my fourth race. Training for a half marathon is always a bit of an adventure. There are parts of it that I love (long Sunday runs outside) and parts that I don’t (running on the treadmill when its too cold or snowy). Early in the training calendar the mileage is lower so I just add it on to my usual workout routine of weights and fitness classes.

The one thing I seem to forget each time I start a new plan is how hungry I become due to the added training. You wouldn’t think the addition of a few extra miles would make a difference, but it does. To keep myself from constantly grazing or eating a box of my favorite Luna bars everyday, I try to keep a stash of good snacks on hand. Full of protein, this bean dip has become one of my favorite ways to tame my hunger pangs.
I came across it earlier this winter, and have made it several times since. The original recipe called for more oil, but I found with the lemon juice it really didn’t require quite that much. Add more if you’d like a thinner consistency.

White Bean Dip
1 (15 ounce) can cannelloni beans, drained and rinsed
1 clove garlic
1/4 cup fresh parsley, loosely packed
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt and black pepper
Place the beans, garlic, lemon juice, olive oil, and parsley in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Enjoy with carrot and celery sticks, sliced red peppers or pita chips.

What are some of your favorite homemade snacks for taming afternoon hunger pangs?
Alison

2 comments
Oh, Alison…this looks delicious.
I’m willing to bet my kids would eat it too if I offered up a bunch of different dipping veggies.
Mmm, I love bean dips but I usually just stick to hummus. This looks delicious, and nice and light with the lemon and parsley.