Ingredients:
1 jar (12 ounces) roasted red bell peppers, drained, divided
1 can (15 ounces) white beans, rinsed and drained
1 cup firm silken tofu
1/2 cup fresh parsley leaves
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
3/4 teaspoon ground cumin
2 cloves garlic, peeled
1/2 teaspoon diced jalapeños
1/2 teaspoon salt
Pita bread or tortilla chips
Directions:
COARSELY chop enough roasted bell peppers to equal 1/2 cup.
PLACE remaining bell peppers, beans, tofu, parsley, lime juice, oil, cumin, garlic, jalapeños and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita bread or tortilla chips.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
0 minutes
Cooling Time: 60 minutes
Servings: 6
This recipe is:
