Courtesy of our free Vegetarian Recipes Newsletter
- 15 ounces white kidney beans, canned -- and drained
- 1 Tbs fresh lemon juice
- 1 clove garlic -- minced
- 1 tsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- Salt and pepper -- to taste
- Cayenne pepper
- Additional dried oregano -- to taste
- Sliced vegetables
- Toasted pita wedges
Puree first six ingredients in food process or blender until smooth.
Season with salt and pepper to taste.
Transfer mixture to shallow bowl.
This dip can be made one day ahead. If you do so, cover and chill.
Let stand 30 minutes at room temperature before serving.
Sprinkle with cayenne pepper and additional oregano.
Serve with favorite vegetables, chips, or pita wedges.
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