Well, it looks like the winter rains have finally hit Sacramento. It was so cold, wet and nasty out this weekend that I took it as an opportunity to cozy up on the couch with a throw and catch up on some TV (Southland, Shameless and Californication). I also watched a movie based on the memoir by food writer Nigel Slater called, "Toast." It was actually quite cute. Next on my must-watch list is "Artois the Goat," a comedy about a lab tech on a journey to invent the greatest goat cheese ever known to man (this was recommended by a friend with high praise). Surprise, surprise!--some of my favorite films to watch have been foodcentric films- "Tampopo," "The Big Night," and "Eat Drink Man Woman" are just a few that instantly come to mind (I LOVE that opening scene of the father cooking in "Eat Drink Man Woman"). What are some of your favorite food flicks?

Anyhow, if you're looking for something to nosh on while watching your movies that's not full of fat, sugar or loads of salt try this creamy garlic white bean dip. Paired with tortilla chips, veggies or pita bread it's a healthier route to go than some greasy nachos. It's also a great dish to take to parties...you can fancy it up it with a drizzle of your favorite olive oil, add some sprinklings of parsley or throw on a pinch or two of sumac.

2  15-ounce cans of cannellini (white kidney) beans, drained and washed

2/3 cup tahini*

1/3 cup fresh lemon juice

3-4 garlic cloves, minced

1/2 teaspoon cumin

1/4 cup room temperature water

salt

1. In a food processor, place all ingredients and pulse until you achieve a creamy consistency. Scrape the sides of the food processor bowl if you need to.

2. Taste. Add more salt, lemon juice or garlic to liking.

3. Slowly add a tablespoon of water at a time to the dip through the food chute at the top of the food processor. Continue to pulse the dip at intervals, until the dip becomes fluffy.

4. Serve the dip at room temperature with your favorite accompaniment.