Lemon-Herb White Bean Dip with Veggie Sticks

Wash 3 medium carrots, 1 large English cucumber, and 1 medium red bell pepper under cold running water. Peel the 3 carrots. Cut the peeled carrots, cucumber, and red bell pepper into 3-inch long sticks, then set them aside in the refrigerator.

Open 60 oz of canned cannellini beans (4 cans of 15 oz each) and empty them into a colander. Rinse thoroughly under cold water and let them drain completely for 2 minutes.

Peel 3 garlic cloves. Wash 1 bunch of fresh flat-leaf parsley and finely chop the leaves to yield 1/2 cup. Strip the leaves from 1 sprig of fresh rosemary and finely chop to yield 1 tsp. Finely grate the zest of 2 whole lemons to get 2 tsp of zest, then squeeze the lemons to obtain 1/4 cup of fresh lemon juice.

In a blender or food processor, combine the 60 oz of drained cannellini beans, 3 peeled garlic cloves, 2 tsp lemon zest, 1/4 cup lemon juice, 1/2 cup chopped parsley, 1 tsp chopped rosemary, 1/2 cup extra virgin olive oil, 1 tsp salt, and 0.5 tsp black pepper.

Blend on high speed for 2 to 3 minutes until completely smooth and creamy. If the dip is too thick, add 1 to 4 tbsp of water, one tablespoon at a time, blending after each addition until a velvety consistency is achieved.

Portion out 1/4 of the prepared bean dip (about 1.5 cups) into a serving bowl and serve immediately with the chilled carrot, cucumber, and bell pepper sticks.

Transfer the remaining 3/4 of the prepared bean dip (equivalent to 3 cans of beans, about 4.5 cups) into an airtight container. Seal tightly and store in the refrigerator to reserve for snacks on Days 3, 5, and 7.