I’ll be away for most of this week. We’ll be bike touring/camping on the San Juan Islands in Washington State which are pretty much just a Southern continuation of Canada’s Gulf Islands. It seems every 2 years we go on a bike trip, but I’m a bit nervous with this one. The main reason is that I’m so out of shape this summer, but I guess there is nothing like biking with all your camping gear, clothing and groceries strapped on your bike to kick-start your way to being active again! Also, ever since my nasty spill on Denman Island a two years ago, I’m pretty nervous biking downhill. I know, crazy, since downhill should be the funnest thing ever. Instead, I’d rather climb up a 13% grade hill than ride down it. Luckily, Cornelius will be switching out my old brake pads on my bike for new ones and installing my brand-spanking new tires, so I should be a bit more confident riding the hilly San Juan islands. Wish me luck!
In the meantime, why not snack on some delicious protein. This bean dip is very similar to one I’ve made before with cannellini beans, parlsey and oregano, but this time I’ve swapped in my favorite herb…rosemary. It’s a very flavourful dip filled with lemon, garlic and fresh rosemary and it’s a perfect no-cook lunch on those hot summer days. I’ve made this several times this summer and I’m not sick of it yet. Use it as a dip to eat with pita, chips or crackers or spread onto some bread and use it as a base for your favorite veggie sandwich. Enjoy!
cannellini bean dip with lemon & rosemary
1 can of cannellini beans, drained & rinsed
zest of 1 lemon
juice of 1/2 a lemon
2 cloves garlic, smashed
salt & pepper
2 sprigs of rosemary, leaves only (not stems)
1/4 c (or less) good olive oil
Blend everything using your blender, adding a bit of water in case things get too thick. Once it’s smooth as silk, it’s done. Taste and re-season if necessary.