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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This spread is equally good served warm or cold. Accompany with whole wheat crackers, toasted baguette slices, or raw vegetables, such as cauliflower. Also try it as a condiment in an Indian or Middle Eastern menu. Ingredients:
1/2 cup water |
2 garlic cloves, chopped |
1/2 cup crushed fire-roasted tomatoes (such as muir glen) |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon curry powder |
1/8 teaspoon ground turmeric |
1/8 teaspoon crushed red pepper |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
Directions:
1. Place water and garlic in a small saucepan; bring to a boil. Cook about 3 minutes or until reduced to 2 tablespoons. Add fire-roasted tomatoes, ground cumin, salt, curry powder, ground turmeric, and red pepper; cook 2 minutes over medium-low heat. Stir in beans; cook 2 minutes.
2. Place bean mixture in a food processor, and process until smooth.
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