White Bean And Roasted Vegetable Spread

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White Bean And Roasted Vegetable Spread

 

1 red pepper, stemmed, seeded, quartered lengthwise

1 medium onion, sliced 1/2 " thick

3 garlic cloves, peeled

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

3 tablespoons freshly chopped parsley

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

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

on the foil. Broil the vegetables for 5 to 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 to 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.

Yields 2 cups.

 

 

 

 

 

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