I got a giant (5 pounds) bag of organic carrots and about 3 pounds of celery yesterday. I decided to have some for a dinner tonight and juice the rest later. Since I ran out of hummus I had to make my own dip. I wanted to do something different then hummus so I left out the usual sesame tahini, added some fresh parsley and swapped the chickpeas for white beans.
1 15-oz can cannellini beans or other white beans, drained
1-2 cloves garlic, chopped
1/3 cup fresh parsley, chopped
1 Tbs olive oil
3 Tbs fresh lemon juice
1-2 Tbs water
salt to taste (optional)
Place all ingredients in a blender or a food processor and puree until smooth.