On Sundays instead of making a “real” lunch, I will often go through the refrigerator and empty out any vegetables and fruits that need eating, cut them up, and set them out on the table along with some nuts or crackers for the family to nibble on all day. Amazingly everything always gets eaten! I love doing this because it frees me up to do my meal prep for the week, and keeps anything from going to waste (plus everyone gets all their servings of fruits & veggies for the day). It's a win for Zero Waste living and for our kids' nutrition.
While I don’t bother with a big lunchtime meal, I will take a couple of minutes to whip up a dip for the veggies. This Two-Minute White Bean Dip is quick, easy, and tasty. Enjoy!
1 ¾ Cup Cooked White Beans (any kind will do. You can also use one 14.5 oz can).
Juice of ½ Lemon
½ tsp salt
¼ tsp garlic powder
1 tbs safflower oil or other neutral oil
Add all of the ingredients to a blender or food processor in no particular order. I use a Vitamix but any blender or food processor will do. Blend on medium speed for about 45 seconds until the beans form a smooth puree. (You can also mash everything together with a fork, though there will be larger bits of bean skins if you do this).
Transfer the bean dip to a dish and enjoy with chopped-up veggies, as a spread for sandwiches, or as a dip for crusty bread. Leftovers will keep in the fridge for about a week.
Be sure to check out my other two-minute recipes, like my Addictive Nutritional Yeast Salad Dressing!
To keep this recipe Zero Waste, buy your ingredients from bulk using your own containers if you can, otherwise look for compostable or recyclable packaging, and buy the largest container you can use.