125! Cannellini Bean Spread with Cumin...

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At 12/01/2001, Eruna Schultheiss wrote:

> * Exported from MasterCook Mac *

> Spicy Greens and Red Lentil Soup with Cinnamon

>Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

>Typed and MC formatted by Eruna Schultheiss

 

 

Wow! Thank you Eruna!

 

 

* Exported from MasterCook *

 

Cannellini Bean Spread with Cumin, Oregano and Cayenne

 

Recipe By :Geiskopf-Hadler; Toomay

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked cannellini beans

(from 3/4-cup dried)

2 tablespoons bean liquid or water

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon ground cumin

1 teaspoon dried oregano -- crushed

1/8 teaspoon cayenne pepper

1/4 teaspoon salt

 

Place the beans in a food processor along with the bean cooking liquid or water,

oil, lemon juice, cumin, oregano, cayenne and salt. Puree until smooth. If the

mixture is too thick, add an additional tablespoon or two of bean cooking liquid

or water. Serve immediately, or refrigerate for up to 3 days, but return to room

temperature before serving.

 

Source:

" 1993 The Best 125 Meatless Mediterranean Dishes by Susann Geiskopf-Hadler and

Mindy Toomay "

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Per Serving (excluding unknown items): 79 Calories; 2g Fat (21.1% calories from

fat); 4g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 70mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.

 

NOTES : Great addition to any tapas platter. Serve with crackers or crusty

bread.

 

Nutr. Assoc. : 26386 2130706543 1582 0 0 0 0 0 0