Take Heart!
From Christian Vegetarian Association (CVA)

White Bean and Roasted Vegetable Spread


1 red pepper, destemmed, deseeded, and quartered lengthwise

1 medium onion, sliced 1/2-inch thick

3 cloves garlic, peeled

1 - 15 oz. can cannellini or Great Northern beans, drained and rinsed

3 T. freshly chopped parsley

2 T. lemon juice

1/2 t. salt

1/4 t. pepper


  • Line a cookie sheet with aluminum foil and place the pepper and onion in rows on the foil.
  • Broil the vegetables for 5-7 minutes or until slightly charred, and remove the cookie sheet from the oven.
  • Flip over the vegetables, add the cloves of garlic to the cookie sheet, return the cookie sheet to the oven, and broil an additional 5-7 minutes to slightly char the other side.
  • Allow the vegetables to cool slightly and then gently remove the skin from the peppers.
  • In a food processor or blender, place the roasted vegetables, white beans, lemon juice, salt, and pepper, and process until smooth.
  • Add the parsley and process for an additional 30 seconds to thoroughly incorporate it.
  • Transfer the mixture to a glass bowl. Use as a spread on crackers, bread, or sandwiches, or serve with raw vegetables.

Yield: 2 Cups

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