| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 15 |
oz |
White kidney beans, canned |
|
|
drained |
| 1 |
T |
Fresh lemon juice |
| 1 |
|
Clove garlic, minced |
| 1 |
t |
Olive oil |
| 1/2 |
t |
Ground cumin |
| 1/4 |
t |
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 <[email protected]> on Mon, 13 Jan 1997.
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