Wednesday, 9 February 2011

Roasted Peppers, Onions, Garlic & Bean Dip

Kitchen Playlist - Weakness in Me ~ Katherine Crowe
                                Honesty ~ Billy Joel
                                Ave Maria ~ Sara Sant'Ambrogio
                                Love Walked In ~ Thunder
                                Last Man Standing - Thunder
                                Now You Has Jazz - Louis Armstrong
                                I Won't Close my Eyes ~ Martina McBride
                                I Need You Tonight ~  INXS
                                Eyes Open ~ The Gossip
                                That's Life ~ Mr Buble
                                Hells Bells ~ The Urban Voodoo Machine

The following recipe is quite simply...tasty.  I found it on one of the many websites I cruise for recipes. It had been posted to the site by Ann. So thank you Ann. I love roasted vegetables but I hate it when they are just covered in oil. It's just one of my pet peeves when everyone covers everything with a 'good slug' of olive oil. *shudder* Yuck. So when I roast veggies I use the very tiniest portion of oil. Usually by putting the veggies into a large bowl and using a tbsp measure to drizzle over the oil and then give them a good toss until the oil is covering the veggies. Then onto the baking tray and into a hot oven to roast. Lovely. Especially with wholemeal penne pasta and Almond Pesto...but that is a whole other recipe! Sorry. lol 

These  veggies aren't oiled at all but have the taste which is appealing to me. I use it as a salad topping, sandwich filling, wrap filling or with crudites. 

Roasted Pepper, Onion, Garlic & Bean Dip  Servings ~ Many!

2 med-large onions, sliced
5 garlic cloves, peeled and left whole
2 red peppers, cored and cut into quarters
1 green pepper, cored and cut into quarters
1 small red chilli, de-seeded and roughly chopped
2 tins of white beans, drained and rinsed
1/4 cup fresh parsley
1/4 cup fresh lemon juice
freshly ground black pepper, to season
salt, to taste

On a non-stick roasting tray place the peppers, onions, garlic and chilli and put into a pre-heated oven at 200'C/400'F/Gas Mark 6. Roast for 10 minutes then flip all the veggies over and roast for a further 10-15 minutes. Then leave the veggies to cool on the tray. When cooled peel the skins from the peppers.

In a large bowled processor put the drained beans, roasted veggies, parsley, lemon juice, black pepper and salt if using. Then pulse for a minute to break down the beans and then blitz for approx two minutes until smooth.

Spoon into a container and store in the fridge. Enjoy!