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Curried Tomato Spread

Yield 1 1/4 cups (serving size: 1 tablespoon)
This spread is equally good served warm or cold. Accompany with whole wheat crackers, toasted baguette slices, or raw vegetables, such as cauliflower. Also try it as a condiment in an Indian or Middle Eastern menu.

Ingredients

  • 1/2 cup water
  • 2 garlic cloves, chopped
  • 1/2 cup crushed fire-roasted tomatoes (such as Muir Glen)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon crushed red pepper
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Nutrition Information

  • calories 18
  • caloriesfromfat 6 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.9 g
  • carbohydrate 3.3 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 77 mg
  • calcium 9 mg

How to Make It

  1. Place water and garlic in a small saucepan; bring to a boil. Cook about 3 minutes or until reduced to 2 tablespoons. Add fire-roasted tomatoes, ground cumin, salt, curry powder, ground turmeric, and red pepper; cook 2 minutes over medium-low heat. Stir in beans; cook 2 minutes.

  2. Place bean mixture in a food processor, and process until smooth.