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.
- 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?