Mediterranean-Style White Bean and Red Pepper Spread

With Italian flavorings, cannellini beans, and roasted red bell pepper, this mediterranean-style spread is a cinch to make.

The Story:
We’re big fans of hummus around here. When you share a name with several foods…

Sabras, Prickly Pears, Tunas

Sabra Liqueur

Sabra Brand Hummus

…you have to try them at least.

I wanted to do something a bit different, though, since traditional hummus is made from chickpeas and tahini. We like cannellini beans and so I used this as my base for this hummus-like spread.

Gather your tools. You’ll need:

1. sharp knife 2. cookie sheet 3. measuring spoons 4. spoon 5. food processor

Gather your ingredients. You’ll need:

1. can of cannellini beans 2. red bell pepper 3. dried basil 4. garlic powder 5. dried oregano 6. sea salt 7. tahini 8. lemon juice 9. olive oil (optional)

Mediterranean-Style White Bean and Red Pepper Spread
Ingredients:
1 can cannellini beans, drained and rinsed
1 red bell pepper, roasted
2 tablespoons tahini
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon sea salt
1 tablespoon lemon juice
1 (or more) teaspoon(s) olive oil (if necessary)

Directions:
First, cut your bell pepper in half and remove seeds and spines. Turn upside down on a baking sheet and broil close to the the broiler until most of the skin on the pepper is blackened. Remove from oven and allow to cool.

Meanwhile, add remaining ingredients to food processor and zizz (process).

Remove skins from bell pepper and dice. Add to food processor and zizz again. Add more or less olive oil to achieve the desired consistency.

For a fresher-tasting spread, use fresh herbs and minced garlic. But as it’s the middle of winter here, we had to make due with dried.