|1 small||Garlic clove; peeled|
|¼ cup||Minced fresh cilantro|
|2 tablespoons||Fresh lemon juice|
|1 tablespoon||Fresh lime juice|
|2 cups||Cooked kidney beans; drained and rinsed|
|2 teaspoons||Ground cumin|
|1 teaspoon||Chili powder|
|2 tablespoons||Minced scallion greens; for garnish|
Combine all ingredients, except scallions, in a food processor or blender.
Blend until smooth. Sprinkle with scallions.
Description: "This Southwest style variation tastes terrific spread on flour tortillas or baked taco chips." Source: "Essential Vegetarian Cookbook" Copyright: "1997, Diana Shaw" Start to Finish Time: "0:05" NOTES : Refrigerate up to 5 days, freeze up to 6 months.
Recipe by: Diana Shaw
Posted to fatfree digest by Karen <horndos@...> on Aug 11, 1999, converted by MM_Buster v2.0l.
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