In a small bowl combine bread crumbs and wine or water; set aside to soak for 10 minutes.
In a food processor or blender combine beans, almonds, lemon juice, olive oil, salt, cayenne pepper, and garlic. Cover and process or blend until almost smooth. Add bread crumb mixture; process until smooth. Stir in the 2 teaspoons oregano or basil. Cover and chill for 4 to 24 hours.
To serve, transfer bean mixture to a serving bowl. If desired, garnish with fresh basil or oregano leaves. Serve with Tortilla Crisps and/or vegetable dippers.
Makes about 2 cups dip.
Cut each tortilla into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 5 to 10 minutes or until crisp.