Title: Flageolet and Garlic Dip
Categories: Dip Appetizer Vegan
Yield: 2 Servings

175	g	Canned flageolets
2	ts	Ground cumin
2	ts	Coriander
2	ts	Turmeric
1	lg	Garlic clove; crushed
1/2		Lemon; juiced
3	tb	Olive oil or slightly more
		Salt

The soft green colour of flageolets is highlighted by turmeric, and the rest of the spicing gives this dip a vaguely oriental feeling. It is rich, nourishing food best served with crudit‚s and bread-sticks or pitta bread.

Put the flageolets, spices, garlic and lemon juice into the blender and whizz to a thick pur‚e with some of the juices from the can. Gradually stir the oil into the mixture to thin out to a dipping consistency. Season to taste.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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