Another Great Lunch:  White Bean Dip with Grilled Bread and Endive Cups, with a Salad.

I was thinking as I was walking home before lunch of making some homemade hummus.  But I just couldn’t find a good pita, and gave it some more thought.  Realizing I had some great local bread from High Street on Market, I thought “let’s make a grilled bread” and better than hummus would be a great white bean dip.  It’s a bit of a change from hummus, and a had a big bunch of parsley, which makes it really good!

And as I was thinking about the bread and the dip I realized I also had some endive that I could use as a dipping cup too, so I wouldn’t have to have a huge amounth of bread.  Instead, by adding the endive leaves as dipping cups, I had a more interesting full meal.  To round out the meal, add a nice fresh salad.



IMG_7736White bean dip:

1 can/box white cannellini beans (any type works)

1.5 Tbsp lemon juice (1/2 lemon)

1/4 cup olive oil

1 clove garlic

1/4 cup fresh chopped parsley

salt and pepper to taste.

Simply combine all the ingredients in a food processor and pulse chop until a nice texture, neither to course or too blended.

Serve with Grilled Bread (in oven)

Sliced bakery quality bread into 1/2 slices.

Spread a little olive oil on both sides.

Add a pic of salt to each side too

Add any dried spices by the pinch (optional)

Roast in hot broiler oven for a very short time on both sides, watching for the bread to slightly toast before turning.   It’s easy to burn the toasts, so be careful!

Plus Endive Cups

Pull off one endive leafe at a time, wash, drey and use to dip.