Category : Snacks & Hor d'oeuvres
Author : david
Hits : 4514
Date : 18/03/2001
1 jar (12 oz) roasted red bell peppers, drained, divided 1 can (15 oz) white beans, drained 1 cup firm silken tofu 1/2 cup fresh parsley leaves 2 tbsp fresh lime juice 1 tbsp olive oil 3/4 tsp ground cumin 2 cloves garlic, peeled 1/2 tsp Diced Jalapenos 1/2 tsp salt Pita wedges or tortilla chips
COARSELY chop enough roasted bell peppers to equal 1/2 cup.PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapenos and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers.Refrigerate for about 1 hour before serving.Serve with pita wedges or tortilla chips.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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