I thought the more veggies you started eating…
the more you would start to like them.
That is so not the case for this sugar loving girl!!!
This all veggie diet is for the rabbits!
I have eaten more carrots in the last week
than in the whole last year!!!
My nose is starting to twitch…
and I might even pop out a cotton tail
if I keep eating them at this rate.
At least I have been breaking up all the veggies with my daily can of beans.
Who knew smashing these peas into paste could be so doggone delicious?
I tried hummus for the first time a few months ago…
and I am totally and completely hooked on the stuff!!!
And the best part…I am finally using the Magic Bullet
that has been collecting dust for years in our basement!!!
It is the perfect size to make one batch of hummus.
Another bonus of this dip (besides eating it)…
is that your kitchen will smell awesome!
Sauted ‘shrooms and onions with garlic…
oh yea! It was great!!!
My hubby came home while I was making this and
he said he could smell it out in the driveway…
and the kitchen window was closed!!!
This batch didn’t last long at all.
Maybe it is time to start doubling the dip?
Mushroom Bean Dip
by Inside BruCrew Life
Prep Time: 10 minutes
Cook Time: 5 minutes
- 1 (15 oz.) can white beans, drained
- 1 c. fresh mushrooms, sliced
- 1/4 c. red onion, chopped
- 1 tsp. minced garlic
- 1/4 c. + 2 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 3/4 tsp. salt
- 3/4 tsp. pepper
Saute the mushrooms, onions, and garlic in a sauce pan with the 2 Tbsp. olive oil. Cook about 5 minutes or until the vegetables are soft. Let cool for a few minutes.
Combine the beans, the cooked vegetables, oil, and lemon juice in a food processor. Pulse until creamy. Stir in the salt and pepper.
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