Title: Party nibbles: white bean spread
 Categories: Appetizers, Vegetables
      Yield: 2 Cups
 
    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, 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=-]