Yield: 11 Servings
Measure | Ingredient |
---|---|
15 ounces | Cannellini (white kidney beans) rinsed, drained |
1 tablespoon | Fresh lemon juice |
1 large | Garlic clove; chopped |
1 teaspoon | Olive oil |
½ teaspoon | Ground cumin |
¼ teaspoon | Dried oregano |
\N \N | Cayenne pepper |
\N \N | Additional dried oregano |
Puree first 6 ingredients in 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.