vegan - Roasted Garlic, Red Pepper, and White Bean Spread

[Guest guest]

??maybe for a sandwich??

 

 

* Exported from MasterCook *

 

Roasted Garlic, Red Pepper, and White Bean Spread

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 whole garlic bulbs

1 tablespoon extra-virgin olive oil

1 roasted red pepper -- homemade or storebought

1 1/2 cups cooked cannellini beans (white kidney

beans)

1 tablespoon balsamic vinegar

1/4 cup finely chopped fresh basil

Salt and freshly ground black pepper

 

YIELD: 6 To 8 SERVINGS

 

Serve as a spread for crackers or French bread or as a dip for vegetables. The

spread may be made in advance and stored in a tightly closed container in the

refrigeratorfor up to 3 days.

 

Preheat the oven to 400 degrees. Remove as much of the outer papery skin from

the garlic as possible. Place the garlic in an ovenproof dish, drizzle with the

olive oil, cover with aluminum foil, and roast until soft, about 30 minutes.

When cool enough to handle, squeeze the pulp out of the skin.

 

In a food processor fitted with a steel blade, combine the garlic, roasted

pepper, and beans. Puree until smooth. Stir in the balsamic vinegar, basil, and

salt and pepper to taste. Taste and adjust seasoning. Transfer to a serving bowl

and set aside for at least 30 minutes before serving.

 

Calories 113 * Protein 5 gm * Fat 3 gm * Percent of caloriesfromfat 20%*

Cholesterol 0 mg * Dietary fiber 3 gm * Sodium 5 mg * Calcium 53 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 43 Calories; 2g Fat (46.1% calories from

fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0