Roasted Red Pepper-White Bean Dip

white kidney beans, 15.5 oz
5 cloves garlic, roasted
1, red pepper, roasted
1/2 tsp salt
1 tsp mustard powder
pinch cayenne

Combine all ingredients in a food processor; blend until smooth.
Serve with baked pita chips, tortilla chips or raw vegetables.

Yields 1 1/2 cups - serving size 1/4 cup

Nutritional Analysis:
Calories 68 Carbohydrates 14 g
Fat 0 g Fiber 4 g
Cholesterol 0 mg Protein 5 g
Sodium 353 mg

There are several methods for roasting peppers. The one I like best is to broil them until the skin is blackened. While they should not be burnt to a crisp, make sure the skin is fairly puckered and blackened. This may take as long as 10 minutes depending on your oven. Upon removing from the oven, you can either cool them in iced water or a closed plastic bag. Both cooling methods produce satisfactory results. If the skin does not come off easily, then you didn’t leave them in the oven long enough.