This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges.
1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
1 large garlic clove
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.
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This was very good, but needed a few changes. After making it exactly to the recipe, I added more garlic and pepper, plus some smoked paprika. Next time I'll add lemon juice to brighten the flavor as suggested by another reviewer.
Easy, light, and excellent. I drain beans and red peppers for a while in a colander, and have no need to pat them dry. I also add 4/5 cloves of roasted garlic, and a tablespoon of ground chili peppers to add more flavor and a bit of a punch. It comes out nice and creamy, great texture and great taste... and it's good for you.