White Bean Dip. It’s Hummus… But Not…

White Bean Dip with Toasted Pita Chips

October 2003, pg. 38

Look! I took a photo with adequate lighting!!

Look! I took a photo with adequate lighting!!

I decided to make this on a Saturday afternoon.  And yes, it was good.  But as the title says, it pretty much tasted like hummus.  The only thing is, I like other flavors in my hummus as well, like garlic, or roasted red pepper, or kalamata olives, or well pretty much anything.  This just fell a little flat in comparison.  I also have gotten used to the Stacy’s Pita Chips which have the perfect amount of salt (I also really enjoy their garlic parmesan flavor) so these fell a tiny bit flat in comparison as well.

The one aspect of this dip that I did really like was how fast it was.  You don’t have to “food process” (that’s a verb right?!) it as long as you do chickpeas to get a nice smooth texture.  I also really liked how nice and bright the lemon juice was.  All in all, it was a pretty decent snack.  I would totally be on board to make it again, but I would probably add something else to make it a bit more flavorful.  I think parmesan would be a good and easy addition.

Has anyone else made a white bean dip before?  Have you found it to be a little less thrilling than hummus?

No, YOU make the lame pizzas!

Mini spinach and cheese pizzas

I'm no food critic, but I know what I hate.  And I don't hate this.

I’m no food critic, but I know what I hate. And I don’t hate this.

B and I fought over this one and not in a good way.  We both strongly believed that it was the least inspiring recipe in the entire issue.  I thought it looked like the kind of junk meal that I come up with when I’m feeling lazy and I need to use up a bunch of ingredients.  B theorized that it was in the issue because this is Lucinda Scala Quinn’s “feeling lazy” recipe.  I fell on my sword and made it, reluctantly.  It’s worse than that.  D made it for me.

But.  But!  We were wrong about these pizzas.  They aren’t mind-blowing, but they aren’t bad either.  I think D came up with the secret.  He added way more garlic.  The recipe calls for 1 clove of garlic crushed through a press.  That is combined with ricotta and oregano and spread on the split pitas before you top them with spinach and the mozzarella balls.  D probably added 3 cloves of garlic.  I knew I married that guy for a reason.  It made all the difference.  It took it from a bland pizza-like mass, to a garlicky pizza-like mass.  Will I make it again?  Probably not, but it wasn’t anything to dread.

This recipe, like pretty much all of the bocconcini recipes begs an important question, “Why do I need to buy these fussy little cheese balls?”  They are more expensive than buying a ball of fresh mozzarella, and they taste the same.  If you want to try one of these recipes, just buy a big ball of fresh mozzarella and cut it into cubes.  It’s not as picturesque, but neither is this recipe, if we’re being honest.

Healthy Start for dinner

Dill feta scramble



This is a “healthy start” breakfast recipe, but I don’t generally have time to make much of a breakfast nor do I typically have enough time to make much of a dinner, really.  So this was a breakfast for dinner at our house.  But, really, who doesn’t love breakfast for dinner.

It’s a very tasty and simple recipe.  Pretty much the entire recipe can be found in the name: dill, feta, scramble (eggs).  The recipe has you adding more egg whites than eggs, but D and I decided against that.  Why?  Gluttony and not wanting to try and figure out what to do with an egg yolk besides throw it away or make custard.  I don’t typically make custard on a Thursday…

If you’re looking for a nice, Greek-ish recipe for breakfast, lunch, or dinner, and you happen to have dill in the house, this is a good one to try.  One another note, this would be a good recipe to shop for the same week that you plan to make the salmon with mustard dill sauce in this same issue.