Cannelloni Bean Dip

[Guest guest]

Cannelloni Bean Dip

Source: The Vegan Cookbook

 

1 -- 14 oz. can cannelloni beans

1 lemon grated, including zest

2 Tbsp. olive oil

1 garlic clove, finely chopped

2 Tbsp. chopped fresh parsley

red Tabasco sauce, to taste

cayenne pepper

salt to taste

 

Drain the cannelloni beans in a sieve and rinse them well under cold running

water. Transfer to a shallow bowl. Use a potato masher to roughly puree

the beans, then stir in the lemon zest, juice, and olive oil. Stir in the

garlic and parsley. Add Tabasco sauce and salt. Spoon the dip into a bowl

and dust lightly with cayenne pepper. Chill until ready to serve. Great

with wheat crackers, toasted pitas or salad greens.