White Bean Hummus

White Bean Hummus

We need to talk about beans. If I’ve never mentioned it before, allow me to say right now, standing tall with my hand over my heart, that I believe beans may be the perfect food. I say this not only because it will earn me points with other nutrition professionals (though they are pretty unanimously also in love with beans, as far as I’ve seen), but because beans are…

– High in fiber

– Low in fat

– Plant-based protein

– High in iron

– Super versatile

And, if you ask me, they taste pretty darn good, too. So I generally try to include them in my diet on a frequent basis. Casseroles, soups, tacos, salads, and even certain pasta dishes are great food items to drop some beans into. And I do mean that literally, not euphemistically.

White Bean Hummus

Lately I’ve been on a homemade hummus kick, but since I balk at buying any actual tahini (have you ever bought tahini? You have to buy like gallon at a time and it’s hella expensive!) I’ve been experimenting with recipes that don’t call for it, like this garlicky version with plenty of my dear wonderfood, beans! With two full cans of cannellini or Great Northern beans, this recipe makes a big batch, perfect for sneaking off into a closet with the bowl clutched to your bosom so no one else can eat it. I mean, for parties. PARTIES is what I meant to say.

White Bean Hummus

Seriously, though, this white bean hummus is my new favorite snack/appetizer/side. Even though I’ve scoffed in the past about how hummus and pita chips is everyone’s go-to, last-minute, classier-than-chips potluck contribution, the deliciousness of this version kicks it up into “bring this any time” territory. Mild white beans mixed with punchy garlic, lemon juice, cumin, pepper, and parsley creates the perfect edible yin and yang.

And finally, because beans didn’t have their own theme song, here is Brak from the ’90s Cartoon Network show Space Ghost to sing you a very special tune about them:

 

 

Print Recipe
White Bean Hummus
Mild white beans mixed with punchy garlic, lemon juice, cumin, pepper, and parsley make for a uniquely delicious hummus!
Course Appetizer, snack
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Course Appetizer, snack
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Instructions
  1. In a small saucepan, cook garlic in olive oil over medium heat until garlic begins to brown. Remove from heat. With a slotted spoon, scoop garlic into the bowl of a food processor.
  2. To the food processor bowl, add drained beans, lemon juice, cumin, parsley, salt, pepper, and cayenne. Process until smooth.
  3. Carefully pour in reserved olive oil while the machine is running and process until well incorporated.
  4. Serve immediately or store refrigerated in an airtight container. Enjoy with pita chips or fresh veggies!
Recipe Notes

Adapted from Bush's Beans.

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Cajun Lemon Tilapia with Dill Sauce

Cajun lemon tilapia

As a practicing Catholic, my observance of Lent began yesterday on Ash Wednesday. Like most Catholics, I have a love-hate relationship with Lent. No one likes sacrifice, which is exactly what this pre-Easter season is all about, but despite our sometimes begrudging feelings about it, we all can benefit from setting aside some of our own desires for awhile. As I like to remind myself, the hard things are usually the things worth doing.

For my Lenten sacrifice this year, I decided not to go with anything to do with my eating or drinking habits. (After last year’s “giving up” wine turned into a total failure.) This time I’m limiting my screen time, including not watching any TV or movies and not using my phone for any purpose while driving. It may sound like a small “sacrifice”–and really, it is–but even a day and a half in, I’m pleased with this choice because it has to do with my use of time, an area in which I’m constantly striving for balance. My former priest used to say “fast so you can pray,” meaning “give something up that will move you to pray.” And certainly giving up TV and movies and cutting back on my attachment to my phone will give me extra time in my day–time I can spend on other, more important priorities like prayer, studying for my upcoming nutrition licensure exam, or reading.

However, is it just me, or is the first week of Lent the absolute hardest? I can’t tell you how many times in just the last 36 hours my brain has tapped me on the shoulder and whispered, “Hey, you know what’s a great movie? Hey, you know what show I really want to watch?”

GET OUT OF MY HEAD, BRAIN!

Fridays, as all Catholics know, are the same way when it comes to the whole don’t-eat-meat issue. Saturday through Thursday you could be like those “women laughing alone with salad.” (Have you heard of this? It’s a whole thing on the Internet about how often you see pictures of women laughing alone with salad in marketing photos.) But come Friday it’s like…

betty white hot dog

Yes, I did make this Betty White Eating a Hot Dog meme myself. You’re welcome. 

But I have good news! Fridays during Lent (if you do Lent) don’t have to be meatless misery. This Cajun Lemon Tilapia with Dill Sauce is an easy, healthy, super flavorful fish entree to help curb those Friday cravings. And if you don’t do Lent, it’s still an easy, healthy, super flavorful fish entree for any day of the week! Cajun-seasoned tilapia topped with zesty lemon slices and paired with a creamy dill sauce make for an irresistible combination. I especially love to serve it over couscous with a side of steamed broccoli.

So…do you observe Lent? Or if you don’t, have you ever had and experience where self-sacrifice provided personal growth? I’d love to hear your encouragement, because I really want to watch some Netflix right now.

Cajun lemon tilapia

Print Recipe
Cajun Lemon Tilapia with Dill Sauce
Spicy Cajun-seasoned tilapia combines with a cool and creamy dill sauce in this easy fish recipe.
Course Main Dish, seafood
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish, seafood
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees. Grease a 9 x 13 inch baking dish.
  2. Sprinkle both sides of tilapia fillets with Cajun seasoning and salt and pepper. Place in prepared baking dish and top with lemon slices. Bake 12-16 minutes, depending on size and thickness of fillets, until tilapia flakes easily with a fork.
  3. Meanwhile, prepare the sauce by combining all ingredients in a small bowl. Serve alongside the fish.
Recipe Notes

Adapted from Allrecipes.com.

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