Red Kidney Bean Spread:

Yields 1.5 cups

Ingredients:
1 (15.25oz) can red kidney beans, rinsed and drained
1 red bell pepper
1 green bell pepper
1 tbsp tomato paste
1/2 tsp grated lemon rind
½ tsp fresh lemon juice
Dash of cayenne pepper
Salt and pepper to taste

Instructions:
Halve both peppers and deseed. Place them skin sides up on a baking sheet and broil for about 10 minutes or until blackened. Put blackened peppers into a Ziploc bag, seal, and set aside for 5 minutes.

Remove the peppers from the Ziploc bag, peel and chop, and put them with the remaining ingredients into a food processor. Blend until smooth.

Delicious with whole-wheat pita bread for a healthy snack.

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Global Fusion Americana, Recipes