Spicy Bean Dip

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

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.

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