Roasted red peppers give this spread smoky sweetness. You can substitute 1 1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables. You can also top crostini with this spread and a slice of fresh mozzarella.
2 red bell peppers
1 (15-ounce) can kidney beans, rinsed and drained
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Place bell peppers and remaining ingredients in a food processor, and process until smooth.
I wanted to love this, but I didn't. Neither did anyone who had the opportunity to try it (kids and adults).
I love healthy spreads for veggies and crackers or pita chips, but this one just had a flavor that no one gravitated toward. It was ok, but certainly not tempting or terribly tasty. It was too bland and a bit too sweet.
I love this!! Love it!
I was completely surprised at the flavor and deliciousness!
Super easy if you use bottled roasted red peppers (sunflower has great cheap ones)
I was surprised at how great it was with no garlic or red pepper flakes!!
I've started ramping up this recipe, i add a jalapeno, garlic, and cayenne pepper, hubby likes it much better that way!
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