Yield: 1 servings
Measure | Ingredient |
---|---|
1 can | Cannellini - (white kidney beans) rinsed, drained (15-oz. can) |
1 tablespoon | Fresh lemon juice |
1 \N | Clove garlic - large, chopped |
1 teaspoon | Olive oil |
½ teaspoon | Ground cumin |
¼ teaspoon | Dried oregano Cayenne pepper Additional dried oregano |
Puree first 6 ingredients in a food processor until smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature before serving.) Sprinkle with cayenne pepper and additional oregano.
Makes about 1-⅓ cups.
Per 2 tablespoon serving: Calories: 40 Fat: 1 gram Sodium: 53 mg Cholesterol: 0
Author's note: Pureed beans are made into a creamy, Middle Eastern-inspired dip that's high in protein but contains very little fat. Serve with crudites and pita chips.
Source: Bon Appetit - June, 1993 Converted by MMCONV vers. 1⅖