Dips : Backfield Bean Dip

• 1 (16-ounce) can cannellini (white kidney beans), rinsed and drained
  
• 1 clove garlic, sliced
  
• 1 tablespoon olive oil
  
• 2 teaspoons fresh lemon juice
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1/4 teaspoon salt
  
• 1/2 teaspoon cumin
  
• 1 teaspoon coriander
  

Combine all ingredients in bowl of food processor; process until smooth. Remove to serving bowl and refrigerate until ready to serve.

Serve with crisp vegetables, such as sliced carrots, celery and cucumber and pita bread triangles. For crunchy contrast serve with tortilla chips or toast the pita triangles.

Makes 1 1/2 cups.