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

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Instructions

1. 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.