Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Spicy Roasted Red Pepper and Bean Dip

Condiments - Dip - -

INGREDIENTS

1 x 215 grams / 7 1/2 ounces bottle roasted red capsicum, drained
1 cup reduced-fat firm silken tofu
1/3 cup fresh parsley leaves
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1 x 500 gram / 17.6 ounce can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon minced seeded jalapeno pepper
Sliced jalapeno pepper (optional)

METHOD

Chop red capsicum to measure 1/4 cup; set aside. Place remaining capsicum, tofu, and the next 7 ingredients (tofu through beans) in a food processor, and process until smooth. Spoon mixture into a bowl; stir in reserved 1/4 cup capsicum and minced jalapeno. Cover and chill. Garnish with a sliced jalapeno, if desired.

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