Light and tangy from the lemon and a little zing from the Tabasco!
16oz. can cannellini beans (white kidney beans), rinsed and drained
1 garlic clove, sliced
1 Tablespoon olive oil
2 teaspoons lemon juice, fresh if you can
1 teaspoon Tabasco
1/4 teaspoon salt
1/2 teaspoon cumin
1 teaspoon coriander
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Combine all ingredients in food processor, process until smooth. Remove to serving bowl and refrigerate until ready to serve.
Serve with crisp vegetables, such as baby carrots, celery and cucumber, and pita bread triangles.
Like any well orchestrated kitchen adventure, gather your ingredients together. There really is no worse interruption than getting elbow-deep in a recipe and finding that you don't have a key ingredient you THOUGHT you had.
Rinse your beans. Drain them well, you don't want runny dip.
Everything goes into the food processor at once. You can see I measured my Tabasco into the lemon juice.
Everything is in there.... time to whirl it up!
All smooth and creamy. All we need now is a garnish!
Beautiful! :) Dive in!
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