Recipe - Herbed White Bean Dip With Crudites And Toasts

15 ounce White kidney beans, canned,
drained
1 tablespoon Fresh lemon juice
1 Clove garlic, minced
1 teaspoon Olive oil
One half teaspoon Ground cumin
One fourth teaspoon Dried oregano
Salt and pepper, to taste
Cayenne pepper
Additional dried oregano, to
taste
Crudites
Toasted pita wedges

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 JEWISHFOOD digest V97 #012, by Linda Shapiro lss@coconet.com
on Mon, 13 Jan 1997.