At Moosewood Restaurant, we’re always coming up with new bean spreads. Here’s a multipurpose, hummus-like spread, enhanced with rich creamy pine nuts, roasted red peppers, and fresh basil.
Recipe information
Yield
yields 2 cups
Ingredients
1/3 cup toasted pine nuts
1 15-ounce can of chickpeas, drained
1 large canned roasted red pepper
1 garlic clove
1/4 cup olive oil
2 tablespoons lemon juice
1/3 cup packed fresh basil leaves
1/4 teaspoon salt
Generous pinch of black pepper
Preparation
Step 1
Place all of the ingredients in the bowl of a food processor and whirl for 2 or 3 minutes, until light and creamy.
Serving & menu ideas
Step 2
For a quick dinner, toss with hot, just-drained pasta and add chopped tomatoes or steamed vegetables. Make extra spread so that you can serve it later with bread or crackers or with vegetable sticks. This spread also makes a great sandwich with lettuce and tomatoes.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
