Yield: 6 Servings
Measure | Ingredient |
---|---|
15 ounces | White kidney beans, canned, drained |
1 tablespoon | Fresh lemon juice |
1 \N | Clove garlic, minced |
1 teaspoon | Olive oil |
½ teaspoon | Ground cumin |
¼ teaspoon | Dried oregano |
\N \N | Salt and pepper, to taste |
\N \N | Cayenne pepper |
\N \N | Additional dried oregano, to taste |
\N \N | Crudites |
\N \N | Toasted pita wedges |
Puree first 6 ingredients in processor til 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.
Serve with crudites and toasted pita chips.
Recipe by: Bon Appetit Magazine June 1993 p. 118 Posted to JEWISH-FOOD digest V97 #012, by Linda Shapiro <lss@...> on Mon, 13 Jan 1997.