Herbed white bean dip with crudites and toasts

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.

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