Party nibbles: white bean spread
Yield: 2 Cups
Ingredients:
- 1/3 c Olive oil
- 3 lg Garlic cloves minced
- 3/4 ts Ground coriander
- 1/2 ts Salt
- 1/2 ts Pepper
- 3 Pita breads
- 19 oz Canned white kidney beans -drained and rinsed
- 1/4 c Lemon juice
- 1 tb Tahini
- 1/2 ts Ground cumin
- 1/2 ts Hot pepper sauce
- 3 tb Fresh coriander
Instructions:
chopped Serve this spread with vegetables or rice or water crackers in addition to the pita triangles if desired Stir together 2 tb of the olive oil 1 minced garlic clove 1/4 ts of the ground coriander and a pinch of salt and pepper. Cut pitas into 6 rounds; cut into triangles. Place triangles on baking sheet; brush with olive oil mixture. Bake in 350F 180C oven for 8-10 minutes or until crisp. meanwhile in food processor pure kidney beans and remaining olive oil garlic ground coriander salt and pepper along with lemon juice tahini ground cumin and hot pepper sauce. Stir in fresh coriander. (Can be covered and refrigerated for up to 2 days.) Serve with pita crisps. Source: Canadian Living magazine - Nov 95 author: Daphna Rabinovitch - Test Kitchen Manager [-=PAM=-]
