Thursday, July 23, 2015

Red Pepper and White Bean Spread

Source: Love and Lemons, Feb 20 (adapted from Mark Bittman’s Food Matters)

2 cups cooked cannellini beans
2 garlic cloves
1 c. walnuts
4 roasted red bell peppers
1 c. fresh basil, optional
½ c. olive oil
juice of half a medium lemon
salt & pepper, to taste
In a food processor, pulse everything together except the olive oil, lemon juice and basil. Next, add olive oil, lemon, basil, and process until combined. Taste and adjust seasonings.

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