I sometimes joke that I should get t-shirts made that say "I run on hummus and guac." It's not that I choose to eat these two items all the time but, when in doubt - the Sabra snack pack at airports, random restaurants, happy hours - those two tend to be the most common vegan-friendly options in places that still don't quite know how to feed vegans.I have family coming for the Jewish holiday this Thursday. There is always a big meal - soup with my Grandmother's kreplach (Jewish dumplings,) kugel (noodle or potato pudding,) some sort of traditional chicken or brisket (not for me!) some veggies, and apples and honey. However, we still spend at least 3 hours before the meal eating. It's not a cocktail hour...it's nosh and sip and schmooze for a while and then we'll get serious.
I am trying out two new vegan recipes for the holiday dinner itself, which I will share later this week, but in the meantime I decided to make a non-hummus bean dip for when guests arrive to go with the crudite. It has nothing to do with traditional holiday fare, but it tastes good and looks pretty! You will need:1 can, drained, organic cannellini beans
Juice of 1 lemon1/3-1/2 cup sundried tomatoes (not packed in oil)1/2-1 TBSP fresh rosemary1/4 c olive oilkosher salt to tasteI gave options on the amount of certain ingredients so you can adjust to your liking. All you need to do next is put it all into a high speed blender and you're done!
