White Bean & Vegetable spread

[Guest guest]

1 red pepper, destemmed, deseeded, and quartered lengthwise

1 medium onion, sliced 1/2-inch thick

3 cloves garlic, peeled

1 - 15 oz. can cannellini or Great Northern beans, drained and rinsed

3 T. freshly chopped parsley

2 T. lemon juice

1/2 t. salt

1/4 t. pepper

 

 

Line a cookie sheet with aluminum foil and place the pepper and onion

in rows on the foil. Broil the vegetables for 5-7 minutes or until

slightly charred, and remove the cookie sheet from the oven. Flip

over the vegetables, add the cloves of garlic to the cookie sheet,

return the cookie sheet to the oven, and broil an additional 5-7

minutes to slightly char the other side. Allow the vegetables to cool

slightly and then gently remove the skin from the peppers. In a food

processor or blender, place the roasted vegetables, white beans,

lemon juice, salt, and pepper, and process until smooth. Add the

parsley and process for an additional 30 seconds to thoroughly

incorporate it. Transfer the mixture to a glass bowl. Use as a spread

on crackers, bread, or sandwiches, or serve with raw vegetables.

 

Yield: 2 Cups

 

 

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