Thursday, November 1, 2007

Bean-Bell Pepper Dip

I adapted this from the Vegan Chef.

1 red pepper, seeded, and cut into strips
1 medium onion, sliced 1/2-inch thick
3 cloves garlic, peeled
1 - 15 oz. can cannellini or Great Northern beans, drained and rinsed
1 Tbsp. freshly chopped parsley
1 Tbsp. Herbes de Provence
2 T. lemon juice
1/2 t. salt
1/4 t. pepper
1 tsp. olive oil
3-4 preserved Sun dried tomatoes.

And I quote: 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, olive oil, salt, and pepper, and process until smooth. Add the herbs 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. End quote.

I like it with some herbes de provence instead of the 3 Tbsp. of parsley the Chef recommends. You can also add a few sundried tomatoes preserved in olive oil (drain them first) to the food processor to give it a little extra tang.

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