After a day of indulging in chocolate and a rich and delicious Easter dinner at Spencer’s in Palm Springs I tried to keep it light and healthy the next day. A Roasted Red Pepper Dip served with vegetable crudites and Oroweat toasted 100-calorie multi-grain sandwich thins was perfect.
Ingredients:
3 red bell peppers, roasted
1- 15 oz. can of organic cannellini beans, rinsed and drained
2 garlic cloves, minced
Juice and zest from 1 lemon
1 tablespoon olive oil
½ teaspoon cumin
¼ teaspoon cayenne pepper
1 tablespoons pine nuts for garnish (optional)
Method:
Preheat the oven or toaster oven to 450 degrees F. Core and slice red peppers in half, place on foil-lined tray and roast until skin is blackened. Allow to cool, remove skin.
Place all ingredients in a blender or food processor and blend until fairly smooth. Add more olive oil for desired consistency and salt and pepper to your taste.
I used two of my must-have kitchen accessories (pictured below) for this recipe: this Cusinart mini-food processor that I bought at Sur La Table and I don’t know how I ever survived without a microplane for grating lemon and orange rind! (Its great for ginger – so much easier than mincing and the stringy part is left on the microplane). Both of these essential items can be purchased at my Amazon store.
I never have used my microplane for ginger, but that is such a great idea! Your dip looks wonderful.