By Kozmic Blues on November 18, 2003
Photo by Enjolinfam
Photo by Enjolinfam
"This simple, rustic appetizer has terrific flavor and is a favorite with my family. I mentioned in the directions that I like to let the bean mixture sit for a bit, but that is not included in the prep time. This is a great starter for and Italian or Mediteranean style meal."
Serving Size: 1 (73 g)
Servings Per Recipe: 6
"This was great! I was looking for something light to have for lunch because I had a rather big breakfast one day last week, and this really hit the spot. These would be great to serve guests :-) Very flavorful! Thanks Becky~!!"
"We LOVED this. We doubled it to use the whole can of beans; only thing I'd do different would be maybe cut back a bit on the red pepper when you double (since the 12 oz beans aren't a full 2 cups). It was spicy, but really really good. It's kind of messy so using it as a dip might be a good idea."
"Outstanding Dip! My family and guests loved this! I doubled the recipe and added two large tomatoes, diced. So healthy, easy, and delicious that I'm sure we'll be having this again. Thanks!!! Made for Veg*n Swap."
"This was a great alternative to Hummus. I will be making this again. I made it a bit more textured than a creamy hummus."
"I misread this and purÃ©ed the beans for a sort of hummousy texture. It is just wonderful and we ate it dolloped onto baked tortilla triangles. This would be a great dip for veggies, sandwich filling, I can think of a bunch of possibilities, and since I tripled the recipe to use a whole big can of beans, I'll have plenty of chances to use it."
"Very tasty, had it on some Grilled Turkish Bread for my dinner last night. I am actually going to keep this recipe to have as a side with some nice vine ripened cherry tomatoes, think it would be great with grilled steak, chicken or fish. "
"Excellent. I spread it on a toasted pita bread and ate it like a pizza. Would be really good with sliced tomato and a little melted mozz/feta mix."
"Wonderful! I found this recipe after being served something similar with bread in an upscale Italian restaurant, and think that this is even better. I recommend making at least a day before serving to let flavors merge. Also, if you add garlic in large slices, you can remove it before serving to avoid dragon garlic breath while still getting all the nice flavor."