Very good basic recipe. I've used it as a general cold dip/spread, too. The only thing I have changed is cutting the garlic down to one smallish clove. Even though I'm a garlic fiend I think this dish is better a little more subtle to allow the roasted red pepper and white bean flavor to come through. As for variations I have substituted the parsley with a teaspoon or so of chopped fresh thyme or a dusting of smoked paprika to good effect.
AnthonyDadd Posted: 04/17/10