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.
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.