So even though all kinds of lovely foods abounded, all I really shot of Saturday night’s festivities was a bean dip I made on the fly. I had made Recipe Girl’s Chickpea and Spinach Salad with Cumin Dressing as a side, and for an appetizer-like veggie platter had in mind Creamy White Bean Dip from Bon Appétit (via Epicurious), but if you look you’ll notice that they share the majority of the same ingredients: lemon juice, lemon zest, olive oil, garlic, cumin, mint . . . all nice and thematic and essentially hummus, but these two dishes would have been a little too matchy-matchy.

Not to be put out, and still needing a fresh Spring-like veggie dip, I improvised.

And it went over well.

Red and White Veggie Dip
comfortably serves 6 as an appetizer

1 can of cannellini beans
1/2 to 1 whole roasted red pepper (I had some jarred ones on hand, but you can roast your own if so inclined)
2 small cloves garlic, minced
2 tbsp sesame oil
1 tbsp lemon juice
1 tsp curry
1/2 tsp salt
Sesame seeds to garnish (optional, naturally)

Using a food processor, blend. Garnish with sesame seeds. In addition or as an alternative, consider garnishing with finely diced fresh red pepper (as in not roasted) in addition or as an alternative to the sesame seeds. Serve as follows.

Then suddenly remember that you have some baby carrots in the fridge that might still be good. Oh, and you bought those grape tomatoes too because remember how they were on sale?

nutrition summary (1 serving of 6): 115 calories, 5g fat, 4g fiber; 2 Weight Watchers Points