Five-Spice Bean Dip with Baguette Crusts

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.

(Serves 6; makes about 1 1/2 cups)

Created by: Arthur Boehm

• 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.

Photographer: Jim Franco

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