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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe goes with Chickpea-Artichoke Stew with Rouille Ingredients:
1 cup water |
1 (1-ounce) slice sourdough bread, cubed |
2 tablespoons water |
2 tablespoons olive oil |
1 teaspoon fresh lemon juice |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon ground red pepper |
2 garlic cloves, chopped |
1 (7-ounce) bottle roasted red bell peppers, drained |
Directions:
1. Soak the bread in 1 cup water for 10 minutes; squeeze the moisture from the bread.
2. Place the bread, 2 tablespoons water, oil, and remaining ingredients in a food processor, and process 2 minutes or until smooth, scraping the sides of the bowl once.
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