WHITE BEAN AND ROASTED RED-PEPPER SPREAD
Serve this spread on our Yogurt-Nut Oat Bread or toasted pita.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Roast pepper over a gas-stove burner, turning with tongs as each section blisters and blackens. (Alternatively, place pepper on a baking sheet and roast under the broiler.) Transfer to a bowl,and cover with plastic wrap. Let cool slightly, about 15 minutes. Peel off and discard blackened skin. Roughly chop pepper, reserving collected juices.
- In the bowl of a food processor, combine roasted pepper and juices, beans, ginger, chili powder, and vinegar. Process until smooth, about 2 minutes, scraping sides with a rubber spatula as needed. Season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 week.
ROASTED PEPPER AND WHITE BEAN SPREAD
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
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