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I find that during the busyness of great lent, having fasting friendly ready-to-go snacks prepared really helps for those evening when you are rushing out the door trying to make the evening services. Subdeacon Kevin works out of the house and it’s often the case that he gets home, we have about 10 minutes to load everything up and get out the door or we’ll be late for the services. Since I’m both pregnant and breastfeeding, not eating something before a 2 hour service is just not an option, other than Pre-sanctified, where we fast beforehand. This bean dip has been a really nice option to have since it’s quick, filling, healthy and fast friendly. The Church has always exempted small children, the sick, the very old, and pregnant and nursing mothers from strict fasting but when you’re fixing food for ‘fasters’ and ‘non-fasters’ I find it easier to just add an extra snack for myself, if the fast friendly food is lacking in any way. This bean dip, is not! Loaded with beans, it’s got lots of protein, pair it with some crackers and you’ve got a great pre-service snack. Yesterday we made some really tasty sandwiches, with a hefty serving of bean dip, slicked cucumbers, red pepper slices and lettuce on whole wheat bread. Yum!

Lenten White Bean Dip


2 onions – chopped
coconut oil for cooking onions and garlic
8 garlic cloves – chopped
34 oz great northern beans – soaked overnight and cooked
2 lemons – both juice and zest
1 tsp – salt
1/2 tsp Red Pepper Flakes
1/2 tsp cayenne pepper

Cook the chopped onions on medium heat until soft, add the garlic and cook a few more minutes. Remove from heat and let cool slightly. Add all ingredients into a food processor or blender and blend until smooth. Enjoy!

White Bean Dip