Had it With Hummus-Tuscan Bean Dip
Pureed cannellini beans with fresh tomato and cilantro. The answer for those tired of hummus.
2 cans cannellini beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 to 1/2 cup extra virgin olive oil
2 tablespoons sour cream
1/4 cup fresh cilantro leaves, chopped
1/2 medium tomato, diced
Sliced nan bread (or pita) and/or baby carrots
Place beans in food processor along with salt, pepper, olive oil and sour cream. Puree until smooth. Transfer to a bowl and stir in cilantro and tomatoes. Spoon into a serving bowl and serve with nan and/or baby carrots. Enough for about 6 guests.