When my now 4 year old daughter was a new eater, she ate everything. Everything! I congratulated myself on sidestepping the landmine of pickiness - what an amazing parent I must be, much better than parents with kids who only eat chicken fingers and cheese sticks.
So naive, I was back then. My daughter's eating repertoire has slowly dwindled down to nearly nothing, and I prepare meal after meal having no idea if what I am making is something she will be interested in eating at that particular moment in time. One thing I can always count on her to eat is hummus, and I've made it a personal project of mine to figure out 101 ways to serve it. But really - how much hummus can one mom be expected to make?
So it was with great excitement that I recently tested a recipe I found in Living Without magazine for Creamy White Bean Dip (aka Un-Hummus, in our house). It was a hit!
1 15-ounce can white cannellini beans
1 15-ounce can artichoke hearts, packed in water or marinated
2 cloves garlic, roasted
2 tablespoons dried parsley plus more for garnish
1/4 cup pine nuts, optional
2-5 drops Tabasco sauce
salt and pepper to taste
paprika for garnish
Drain and rinse beans and artichokes. Combine all ingredients, except paprika, in a food processor and puree until very smooth. Place dip in a bowl and garnish with a dash of paprika and extra parsley.
(Photo courtesy of Flickr user net_efekt courtesy of a Creative Commons license)