Ingredients

• 3 garlic cloves
• 3 15-ounce cans cannellini (white kidney beans), rinsed, drained
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 2 1/4 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• Salt and freshly ground pepper
• 3 tablespoons minced fresh cilantro
• Additional minced fresh cilantro
• Fresh vegetables (such as carrot sticks, celery sticks and cauliflower)
• Tortilla chips

Instructions

1. Finely chop garlic in processor. Add beans and lemon juice and puree. Mix in oil, cumin and chili powder. Season with salt and pepper. Add 3 tablespoons cilantro and mix in using on/off turns. Transfer to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle dip with cilantro. Serve with vegetables and chips.