Recipe - Herbed White Bean Puree

One half cup Fresh parsley leaves;
chopped
1/3 cup Fresh basil leaves; chopped
2 Cloves garlic; chopped
1 small Shallot; chopped
19 ounce Canned while kidney beans;
rinsed and drained
2 One half tablespoon Fresh lemon juice
One half teaspoon Ground cumin
1/8 teaspoon Cayenne pepper
Salt and freshly ground
black pepper; to taste
Spring of fresh basil for
garnish

MAKES 1 One half CUPS VEGAN

This supereasy puree is a mellow spread for crackers, crunchy bread and
pita. It's also a perfect base for a second layer of fennel, endive spears,
red bell pepper strips or cucumber rounds. The spread can be made up to 2
days ahead.

In food processor, combine all ingredients except salt and pepper and
process until smooth, Transfer to serving bowl, season with salt and pepper
and garnish with basil leaves.

PER 2TABLESPOON SERVING: 32 CAL.; 2G PROT.; 0 TOTAL FAT (0 SAT. FAT); 6G
CARB.; 0 CHOL.; 174MG SOD.; 2G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Mar 10, 1999.

Recipe by: Vegetarian Times, December 1997, page 49

Converted by MM_Buster v2.0l.