Wednesday, June 9, 2010

Bean and Roasted Pepper Dip

I'm starting to hear this line often. I know that people like the standards, like my hummus or baba ghannouj, but I still like trying new things. Especially so I can post the recipe here.

When my cousin Andrew asked me to make some dips for a wedding potluck I decided it was time to do some research. I was still going to bring something familiar, but I wanted to bring something new as well.

The first recipe I jumped on was a bean and red pepper dip I found in the JC (Jewish Chronicle), a newspaper in the UK. I had to change the recipe somewhat since both standard quantites (i.e., can size) and measurements are different across the pond.

The second recipe (more on it next week) I made especially for Andrew's new wife as a tribute to Poland.

Beans and Roasted Pepper Dip
  • 2 roasted peppers, peeled and seeded
  • 1 can white kidney beans, drained
  • 1/2 cup breadcrumbs
  • 4 anchovy fillets
  • 1/4 cup olive oil
  • salt, to taste
  • black pepper, to taste
  • 1 tbsp lemon juice
  • a few drops of hot sauce
  1. Puree all ingredients in a food processor until smooth.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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