Red pepper spread

In my efforts to add more protein to my diet, here is this afternoon's snack.


Roasted Red Pepper Spread

INGREDIENTS:

- 1/4 c. almonds (optional)
- 2 slices good-quality sandwich bread (white or wheat), torn into quarters (this is also optional. The spread will taste good without it, but adding the bread does make it thicker)
- 1/2 c. roasted red peppers, drained, rinsed and thoroughly patted dry with paper towels
- 1 15 oz can cannellini beans, rinsed and drained
- 3 T. lemons, juiced
- 2 T. olive oil
- 1 T. mild molasses
- 3/4 t. salt
- 1 t. cumin
- 1/8 t. cayenne


Put all ingredients into a food processor and blend, about 10 1-second pulses.

This recipe is based on one from Cook's Illustrated. The original recipe doesn't have any beans in it, and so it tastes a lot like eating a roasted red bell pepper, straight. Not my thing.