1 large clove garlic, chopped
1 medium jalapeno, chopped
2 15 oz. cans cannellini beans,
drained, rinsed & drained again
3/4 c. plain yogurt
4 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. cayenne
1 medium tomato, seeded & finely
chopped
2 tsp. finely chopped parsley
Process garlic & jalapeno. Add beans & process to a paste
scraped down sides of processor. Add yogurt, lime juice, cumin, salt & cayenne. Process until smooth. Transfer to a bowl & stir in most of the tomato & parsley, saving some for garnish. Dip can be covered & chilled. Heat to serve.
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