Title: Herbed White-Bean Dip
Categories: Dip Appetizer Vegetarian Vegan Lowfat
Yield: 11 Servings

15	oz	Cannellini - (white kidney beans) - rinsed, drained
1	tb	Fresh lemon juice
1	lg	Garlic clove; chopped
1	ts	Olive oil
1/2	ts	Ground cumin
1/4	ts	Dried oregano
		Cayenne pepper
		Additional dried oregano

Puree first 6 ingredients in processor until 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.

Makes about 1-1/3 cups.

Per 2-tablespoon serving: calories, 40; fat, 1 g; sodium, 53 mg; cholesterol, 0

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for you by Karen Mintzias

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