To make 1-1/2 cups of dip: Process beans, lemon juice, bread crumbs, almonds, garlic, basil and pepper in a food processor until smooth. Stir in tomatoes. Cover and chill until ready to serve. (At least 1 hour.)

Per tablespoon

44 calories, 0.7 g fat (14%) 0 mg Cholesterol, 9 mg Sodium, 1.6 g dietary fiber

Cook's quick tip ^ To toast almonds, place them in a small nonstick skillet and cover over medium-low heat, shaking the skillet occasionally, until they're golden, about 5 minutes. ^ A drop of hot-pepper sauce (like Tabasco) may replace the ground red pepper.

Flavor Cooking. [mc-recipe: patH 23 Sep 96]

remove seeds and membranes, rinse and dry. Use other half for crudites.