Herbed white bean dip
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Recipe by: ismerianne
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 cn Cannellini - (white kidney -Additional dried oregano
-beans) rinsed, drained -
-(15-oz. can) -
1 T Fresh lemon juice -
1 Clove garlic - large, -
-chopped -
1 t Olive oil -
1/2 t Ground cumin -
1/4 t Dried oregano -
-Cayenne pepper
Puree first 6 ingredients in a food 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 1-1/3 cups.
Per 2 tablespoon serving: Calories: 40 Fat: 1 gram Sodium: 53 mg
Cholesterol: 0
Author's note: Pureed beans are made into a creamy, Middle
Eastern-inspired dip that's high in protein but contains very little
fat. Serve with crudites and pita chips.
Source: Bon Appetit - June, 1993 Converted by MMCONV vers. 1.40
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