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CATEGORY CUISINE TAG YIELD
Grains Jewish Hors d’, Oeuvres-, Dips and, Sp 6 Servings

INGREDIENTS

15 oz White kidney beans, canned, drained
1 tb Fresh lemon juice
1 Clove garlic, minced
1 ts Olive oil
1/2 ts Ground cumin
1/4 ts Dried oregano
Salt and pepper, to taste
Cayenne pepper
Additional dried oregano, to taste
Crudites
Toasted pita wedges

INSTRUCTIONS

Puree first 6 ingredients in processor til 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.
Serve with crudites and toasted pita chips.
Recipe by: Bon Appetit Magazine   June 1993   p. 118
Posted to JEWISH-FOOD digest V97 #012, by Linda Shapiro <lss@coconet.com>
on Mon, 13 Jan 1997.

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