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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