Ingredients:
1 19-oz. (540-ml) can white
kidney beans, rinsed and drained
1/4 cup firm tofu
2 tbsp extra-virgin olive
oil
2 tbsp fresh lemon juice
2 small garlic cloves, minced
2 green onions, chopped
1/3 tsp dried basil
1/3 tsp salt
1/3 tsp ground cumin
freshly ground black pepper
generous pinch cayenne pepper
Preparation:
1. Puree all ingredients
in a food processor until smooth, scraping down sides occasionally.
2. Taste and add more salt,
cumin, cayenne or black pepper if desired.
3. Cover and chill at least
45 minutes or up to 8 hours.
4. Spoon dip in a bowl,
decorate with fresh basil leaves and serve with bread sticks, low-fat tortilla
chips or fresh vegetables round the edge. Vegetables like carrot or celery
sticks, cucumber wedges, cherry tomatoes, radishes or red, green or yellow
pepper strips will make very colorful presentation.
TIP: For a pretty
party presentation, spoon dip in a hollowed bell pepper or small head of
red cabbage. Arrange large leafy lettuce leaves in a shallow basket and
arrange bread sticks, tortilla chips or vegetables attractively around
dip. |
