White Bean Dip with Cilantro

I think of this as the Latino verson of hummus.

3 cans (15-ounce each) cannellini beans, rinsed and drained
3/4 cup olive oil (maybe more)
1/2 cup minced fresh cilantro
3 tablespoons fresh lemon juice
3  garlic cloves
3 teaspoons ground {cumin}
2 teaspoons chili powder
 {salt}, to taste
 {pepper}, to taste
Process all ingredients in blender except for 2 tablespoons of cilantro, which are saved for garnish.

Ease of Preparation: Easy

Preparation Time: 10 min

Servings: 8

Recipe By: Danielle Svetcov

From:  The Un-Constipated Gourmet
Used with permission of Sourcebooks, Inc.

Chef Suggestions
For added "go," serve with thick tortilla chips or homemade whole-wheat croutons (essentially thinly sliced, heavily toasted bread, with olive oil and garlic rubbed in).