Herbed white bean dip with crudites and toasts

 
               Herbed White Bean Dip with Crudites and Toasts
 
 Recipe By     : Bon Appetit Magazine   June 1993   p. 118
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Hors d'Oeuvres- Dips and Spreads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   15      ounces        white kidney beans, canned, drained
                          
    1      tablespoon    fresh lemon juice
    1      clove         garlic, minced
    1      teaspoon      olive oil
      1/2  teaspoon      ground cumin
      1/4  teaspoon      dried oregano
                         Salt and pepper, to taste
                         Cayenne pepper
                         Additional dried oregano, to taste
                         Crudites
                         Toasted pita wedges
 
 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.
 
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