Herbed white bean dip with crudites and toasts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | White kidney beans, canned, drained |
| 1 | tablespoon | Fresh lemon juice |
| 1 | Clove garlic, minced | |
| 1 | teaspoon | Olive oil |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dried oregano |
| Salt and pepper, to taste | ||
| Cayenne pepper | ||
| Additional dried oregano, to taste | ||
| Crudites | ||
| Toasted pita wedges | ||
Directions
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@...> on Mon, 13 Jan 1997.
Related recipes
- Garlicky white bean dip
- Green and white crudites with herbed anise dip
- Grilled zucchini-white bean dip - ww
- Herb toasts for dipping
- Herbed cheese dip
- Herbed white bean dip
- Herbed white bean puree
- Herbed white-bean dip
- Mashed bean dip
- Party nibbles: white bean spread
- Provencal bean dip
- Sage and white bean crostini
- Spicy white bean dip+
- Sun-dried tomato aioli dip with crudites
- White bean & tomato dip
- White bean and herb dip
- White bean and tomato dip
- White bean dip
- White bean dip with chips and sticks
- White bean dip with garlic and cilantro