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.
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
How to Make It
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.
Place bean mixture in a food processor, and process until smooth.