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

      The Recipe

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.



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