Five-Spice Bean Dip with Baguette Crusts

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Five-Spice Bean Dip with Baguette Crusts

 

1 19 ounce can, cannellini beans, drained and well-rinsed

2 garlic cloves, roughly chopped

1/2 teaspoon, ground cumin

1/2 teaspoon, five-spice powder

juice of 1 lemon

1 tablespoon, olive oil

salt, to taste

1 tablespoon, chopped fresh cilantro

 

In a food processor, combine the beans, garlic, cumin, and five-spice powder;

process until pureed. Add the lemon juice, and process to blend. With the

processor running, dribble in the oil.

Season to taste with the salt. (Use sparingly, as the beans may already be

salty.) Transfer to a bowl, or spread on baguette slices. Sprinkle with the

cilantro, and serve. Serves 6.

 

 

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