|⅓ cup||Olive oil|
|3 larges||Garlic cloves, minced|
|¾ teaspoon||Ground coriander|
|19 ounces||Canned white kidney beans drained and rinsed|
|¼ cup||Lemon juice|
|½ teaspoon||Ground cumin|
|½ teaspoon||Hot pepper sauce|
|3 tablespoons||Fresh coriander, chopped|
Serve this spread with vegetables, or rice or water crackers, in addition to the pita triangles, if desired Stir together 2 tb of the olive oil, 1 minced garlic clove, ¼ ts of the ground coriander and a pinch of salt and pepper.
Cut pitas into 6 rounds; cut into triangles. Place triangles on baking sheet; brush with olive oil mixture. Bake in 350F 180C oven for 8-10 minutes or until crisp.
meanwhile, in food processor, pure kidney beans and remaining olive oil, garlic, ground coriander, salt and pepper, along with lemon juice, tahini, ground cumin and hot pepper sauce. Stir in fresh coriander. (Can be covered and refrigerated for up to 2 days.) Serve with pita crisps. Source: Canadian Living magazine - Nov 95 author: Daphna Rabinovitch - Test Kitchen Manager [-=PAM=-]
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