| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 3 |
|
Garlic cloves |
| 3 |
|
15 ounce can cannellini; (white kidney |
|
|
; beans), rinsed, |
|
|
; drained |
| 1/4 |
c |
Fresh lemon juice |
| 1/2 |
c |
Olive oil |
| 2 1/4 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Chili powder |
|
|
Salt and freshly ground pepper |
| 3 |
tb |
Minced fresh cilantro |
|
|
Additional minced fresh cilantro |
|
|
Fresh vegetables; (such as carrot |
|
|
; sticks, celery |
|
|
; sticks and |
|
|
; cauliflower) |
|
|
Tortilla chips |
INSTRUCTIONS
Finely chop garlic in processor. Add beans and lemon juice and puree. Mix
in oil, cumin and chili powder. Season with salt and pepper. Add 3
tablespoons cilantro and mix in using on/off turns. Transfer to large bowl.
(Can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle dip with
cilantro. Serve with vegetables and chips.
Serves 12.
Bon Appetit June 1990
Converted by MC_Buster.
NOTES : A new twist on the usual bean dip.
Converted by MM_Buster v2.0l.
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