Sunday, February 21, 2010

Roasted Red Pepper Bean Dip

One of the ladies at work was nice enough to bring hummus and pita chips to work on Friday. I love hummus and found myself wanting more once the weekend started. Traditionally made with chickpeas, tahini, garlic and lemon juice and sometimes flavored with ingredients like spicy jalapenos, roasted garlic and red peppers hummus is a creamy, delicious concoction that tastes wonderful on just about anything from carrot sticks to tortilla wraps. Well, I didn’t have any chickpeas or tahini on hand so I decided to try making my own dip that had the feeling of hummus and could satisfy my craving. The result was this tasty combination that my kids devoured and I found myself sneaking into multiple times when no one was watching. Don't be afraid to play with the flavors.  You can easily use something other than peppers to add flavor, add whatever you love.  This would be a great dish to take to a party or a potluck and is very easy on the checkbook!


Roasted Red Pepper Bean Dip
Recipe Source: A Cook's Quest

1 c red pepper, roasted and chopped or you can use jarred
1 can Great Northern beans, drained
4 oz cream cheese (I used non fat)
3 cloves garlic
1 tsp finely chopped rosemary
Juice from ½ lemon, or enough to get the desired consistency
Salt and pepper to taste

If you are roasting your own pepper, brush the outside of the pepper (I only needed one because mine were very big, but you may need two) with a small amount of oil. Place on a grill or under your broiler, turning so that all sides get charred and the pepper is soft. Remove from heat and place in a brown paper bag or wrap in foil. This will allow the steam to help loosen the pepper’s skin.

Once the peppers are cool enough to handle, slid the skin off and remove the seeds and stem. Chopped and place in your food processor or blender. Add the rest of the ingredients and blend until the consistency you like (I like mine pretty smooth).

Cover and refrigerate at least an hour to allow flavors to blend. Serve with veggies, bread, or pita chips (see below to make your own).

Makes about 1 ½ cups of dip

Pita Chips

Cut pita bread into triangles of desired size. Toss with a small amount of oil (the amount will depend on how much bread you have) and sprinkle with salt. Bake in the oven at 425 F until light brown and crispy.

Total Cost $2.77
Red Pepper .50
Beans .37
Cream Chesse .50
Garlic .05
Rosemary .25
Lemon juice .10
Pita Bread $1.00
Pin It!

No comments:

Post a Comment

LinkWithin

Related Posts with Thumbnails