By Lori Ross created for Cooking Challenge Six – Quick and Pretty Appetizers for a surprise cocktail hour guest from non-refrigerated ingredients we usually carry aboard from Bernadette Bernon, Newport, RI. 

In Spain, they serve little bowls of warm white beans or chickpeas with seasonings, but I like the idea of mashing the beans a little so they are easier to spread on good bread or crackers.

1 x 16 oz. can white beans, rinsed and drained

1 clove garlic, crushed

1 tsp ground coriander 

¼ tsp ground cayenne pepper

Salt and cracked black pepper

2 tbsp extra-virgin olive oil

1 Jar sliced roasted red sweet peppers

 Place the beans, garlic, coriander, cayenne pepper, salt, pepper and olive oil in the bowl of a small food processor and process until smooth or mash beans with the back of a fork until roughly crushed.   Spread on crackers or toasted bread and top with roasted pepper slices.  

Variation:

MILD SPANISH DIP:  Replace coriander and cayenne pepper with 1 tsp cumin and 1 tsp paprika.  Add lemon juice to taste.  Serve with other tapas.