White Bean Dip With Sun Dried Tomatoes
3 (15-ounce) cans white beans, drained & rinsed
1/4 cup fresh lemon juice
1/2 cup olive oil
1/4 cup sun-dried tomatoes, finely minced
3 cloves garlic, finely minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 tablespoon dried basil
1 teaspoon salt
Freshly ground pepper to taste
Puree beans in a food processor with the lemon juice. With machine running,
drizzle in the oil; run until smooth. Scrape the mixture into a bowl, then stir
in the tomatoes, garlic, cumin, chili powder and basil. Add salt and pepper to
taste. Serve with crackers or fresh vegetables.
Makes about 3 cups.