My favorite kind of meal is compiling a bunch of tasty bits. I feel like I grew up on cheese and crackers and it’s one of the few things that I still love to snack on that I liked as a kid. I think it has something to do with the acceptability of being able to eat with your fingers, while still feeling like an adult.
Some of our favorite dinners as a family is to spread out a blanket on the living room floor, make finger foods and just dig in. No plates, no utensils. Realistically, this is something that can only be done with those closest to you. It’s hard to teach a two year old that double dipping spreads germs.
Last night I made a white bean dip that I was pretty excited about. My recipe made more than we could eat as a side for dinner, so I made up my niblet plate today for lunch and it was definitely what I needed. I paired it with some pita bread, cut into triangles, kalamata olives and half of an avocado.
- 2 cups white beans (you can soak and cook your own, or you could use canned, I made my own, thus the “cup” measurement)
- 3/4 cup diced red bell pepper
- 2 cloves garlic, about 2 teaspoons diced
- 3 Tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1 T reserved cooking liquid or liquid from the can, or vegetable stock
- Mix all ingredients together, allow to sit in the refrigerator for at least two hours.
- Pulse in a food processor until smooth