Bruschetta With Roasted Garlic And Bean Spread Recipe

• 1 can White kidney beans, liquid removed and rinsed 1 (19 ounce/540mL)
• 1 head roasted garlic, or possibly 2 cloves raw garlic, chopped 1
• 2 Tbsp. Lemon juice 25 mL
• 1/2 tsp Warm red pepper sauce 2 mL
• 1/2 tsp Grnd cumin 2 mL
• 1 Tbsp. Extra virgin olive oil 15 mL
• 1/2 tsp Pepper 2 mL Salt to taste

1. Place beans in food processor.
2. Squeeze garlic out of skins and add in to beans.
3. Blend.
4. Blend in lemon juice, warm pepper sauce, cumin, oil and pepper.
5. Taste and add in salt and more lemon juice if necessary.
6. NOTES : If you start with dry beans, soak 1 c./250mL in cool water overnight in the refrigerator.
7. Drain, add in fresh cool water, bring to a boil and cook, covered, for one hour, or possibly till very tender.
8. You should have about 2 c./500mL of cooked beans.
9. Serve with grilled bread (see Ricotta Bruschetta recipe).
10. With Bonnie Stern, this recipe makes about 1 1/2 c./375mL.

white kidney beans, garlic, lemon juice, red pepper, cumin, extra virgin olive oil, pepper

Taken from cookeatshare.com/recipes/bruschetta-with-roasted-garlic-and-bean-spread-94264 (may not work)