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.
Ingredients
- 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
Instructions
- 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
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.
Nichole–my boys love it and it’s a nice way to get the veggies in them. Hope your littles like it too!
Mmm, I love bean dips but I usually just stick to hummus. This looks delicious, and nice and light with the lemon and parsley.
Heidi–I think that’s why I like it, a bit lighter than the usual bean dips. And so fresh with the added parsley and lemon.
I make my hummus similar to this. Definitely going to give this version a try!
Allison–I almost like it better than hummus. It seems…lighter. Maybe because there’s no tahini?
these last to recipes look delicious. i love bean dip and have to try the pesto. hope the training is going well! xo
Thanks Bentley. The pesto is really fantastic and there are so many possibilities for using it. Training is going well, just wish I could be doing some of these runs outside instead of on the treadmill. Ah the joys of training for a spring half in the winter. Hope you are well!