White Bean and Roasted Veggie Spread

Recipe By : The Vegan Chef
Serving Size : 6

1 red pepper — destemmed, deseeded, and quartered lengthwise
1 medium onion — sliced 1/2-inch thick
3 cloves garlic — peeled
15 ounces great northern beans, cooked — (or or cannellini beans) drained and rinsed
3 tablespoons fresh parsley — chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Line a cookie sheet with aluminum foil and place the pepper and onion in rows on the foil. Broil the vegetables for 5-7 minutes or until slightly charred, and remove the cookie sheet from the oven. Flip over the vegetables, add the cloves of garlic to the cookie sheet, return the cookie sheet to the oven, and broil an additional 5-7 minutes to slightly char the other side. Allow the vegetables to cool slightly and then gently remove the skin from the peppers. In a food processor or blender, place the roasted vegetables, white beans, lemon juice, salt, and pepper, and process until smooth. Add the parsley and process for an additional 30 seconds to thoroughly incorporate it. Transfer the mixture to a glass bowl. Use as a spread on crackers, bread, or sandwiches, or serve with raw vegetables.

Yield: 2 cups

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Per serving: 100 Calories (kcal); trace Total Fat; (3% calories from fat); 6g
Protein; 19g Carbohydrate; 0mg Cholesterol; 181mg Sodium

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