Categories: Dips, Appetizers, Vegetarian, Vegan, Low-fat 
      Yield: 11 servings 
  
     15 oz Cannellini 
           -- (white kidney beans) 
           -- rinsed, drained 
      1 tb Fresh lemon juice 
      1 lg Garlic clove; chopped 
      1 ts Olive oil 
    1/2 ts Ground cumin 
    1/4 ts Dried oregano 
           Cayenne pepper 
           Additional dried oregano 
  
  Puree first 6 ingredients in processor until smooth.  Season with salt and 
  pepper.  Transfer mixture to shallow bowl.  (Can be made 1 day ahead. Cover 
  and chill.  Let stand 30 minutes at room temperature before serving.) 
  Sprinkle with cayenne pepper and additional oregano. 
   
  Makes about 1-1/3 cups. 
   
  Per 2-tablespoon serving: calories, 40; fat, 1 g; sodium, 53 mg; 
  cholesterol, 0 
   
  Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for 
  you by Karen Mintzias