Photo by Jim Franco
|
Five-Spice Bean Dip with Baguette Crusts
By Arthur Boehm
|
(Serves 6; makes about 1 1/2 cups)
Serve this savory dip with toasted baguette slices on the side. Or spread the bean dip on the bread—cut into 4-inch-thick pieces—and arrange on a large plate. Dip keeps, refrigerated, about three days.
- One 19-ounce can, cannellini beans (white kidney beans), drained and well-rinsed
- 2 garlic cloves, roughly chopped
- 1/2 teaspoon, ground cumin
- 1/2 teaspoon, five-spice powder
- Juice of 1 lemon
- 1 tablespoon, olive oil
- Salt, to taste
- 1 tablespoon, chopped fresh cilantro
In a food processor, combine the beans, garlic, cumin, and five-spice powder; process until pureed. Add the lemon juice, and process to blend. With the processor running, dribble in the oil.
Season to taste with the salt. (Use sparingly, as the beans may already be salty.) Transfer to a bowl, or spread on baguette slices. Sprinkle with the cilantro, and serve.
Also serve with:
|
