Party Nibbles: White Bean Spread

Recipe Ingredients

1/3 cup	78ml	Olive oil
3 cups	279g / 9.8oz	Garlic cloves - minced (large)
3/4 teaspoon	3.8ml	Ground coriander
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
3		Pita breads
19 oz	539g	Canned white kidney beans - drained and rinsed
1/4 cup	59ml	Lemon juice
1 tablespoon	15ml	Tahini
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Hot pepper sauce
3 tablespoons	45ml	Fresh coriander - chopped

Recipe Instructions

Serve this spread with vegetables, or rice or water crackers, in addition to the pita triangles, if desired Stir together 2 tbs of the olive oil, 1 minced garlic clove, 1/4 tsp 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

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