If you were paying attention to my last post , I mentioned that The Smart Kitchen build-your-own sandwich shop I set up at Whole Foods on Monday night featured not one, but two sandwich spreads (or, as I like to think of them, spreadable dips*).
*I don’t make a lot of sandwiches. But I do like to dip. [When I dip, you dip, we dip...]
Although the Raw Kale, Artichoke, and Cannelini Spreadwas good … … I actually loved the second, even easier creation even more.
Just as I still had walnuts on my tastebuds, I obviously was still craving roasted red peppers. This Roasted Red Pepper + Pinto Bean Dip is as simple as emptying a can of pintos in a food processor with the roasted peppers, a handful of cilantro, nutritional yeast, and Mexican spices. It’s slightly spicy and oh-so pretty. And it also looks like a sunset when you pair it with roasted winter squash. Roasted Red Pepper + Pinto Bean Dip[Makes 1 1/2 cups]
1 15-oz. can no-salt-added pinto beans, drained
4 oz. roasted red peppers, packed in water [2 whole peppers]
1/3 cup fresh cilantro (a handful)
2 Tbsp. nutritional yeast
1 tsp. minced roasted garlic
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/4 tsp. salt
Combine all ingredients in a food processor.
Process until smooth.