Ingredients
- 1 15-ounce can cannellini (white kidney beans), drained
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar plus extra for drizzling
- Oil from jar of sun-dried tomatoes
- Assorted crudités
- Pita bread, cut into wedges
Preparation
Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.
