Instructions: In medium nonstick skillet, heat oil; add onion and garlic. Saute over medium-high heat, stirring frequently, 2-3 minutes, until just softened.

Reduce heat to low; cook covered, 2 minutes. Add tomato, raisins, apricots and juice; stir to combine. Cook, covered, 2 minutes.

Add beans, cumin, cinnamon, cloves, curry powder, chili powder and salt; stir to mix well. Remove from heat; let cool slightly. In food processor or blender, puree mixture until smooth. Refrigerate, covered, until ready to serve.

NOTES : The fruit and warm spices typical of Moroccan cuisine give this dip a marvelous, mysterious flavor. Serve it with crisp vegetable slices or toasted pita wedges.

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