Curried Tomato Spread
Submitted by: Courtney (from Cooking Light)
This spread is equally good served warm or cold. Accompany with whole
wheat crackers, toasted baguette slices, or raw vegetables, such as cauliflower.
- 1/2 cup water
- 2 garlic cloves, chopped
- 1/2 cup crushed fire-roasted tomatoes (such as Muir Glen)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon curry powder
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon crushed red pepper
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
Place water and garlic in a small saucepan; bring to a boil. Cook about 3 minutes or until reduced to 2 tablespoons. Add fire-roasted
tomatoes, ground cumin, salt, curry powder, ground turmeric, and red pepper; cook 2 minutes over medium-low heat. Stir in beans; cook 2
minutes.
Place bean mixture in a food processor, and process until smooth.
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