Every now and then we get a little surprise on pick up day at our CSA. It could be feeding sweet corn to the chickens, or to holding the new baby kittens, or a fun new vegetable to take home. Granted my kids would rather bring home a baby chick or sweet little kitten, but I was excited to find these heirloom baby bells.
They are only about an inch tall. 
I had been thinking about a restaurant we used to go to that always served great hummus. My favorite was the roasted red pepper and I just had to give it a try. So, I roasted the little babies for my hummus. Not the most noble use, but it was delicious.
I roasted them on a parchment lined tray in a 400 degree oven. It only took a few minutes for them to puff up and char. After they cooled, the skin peeled off quickly and they were ready for the dip.
roasted red pepper and white bean hummus
1 can (15 oz.) cannellini beans, drained and rinsed
3 flat leaf parsley leaves
2 Tablespoons fresh lemon juice
1 garlic clove
1/4 – 1/2 cup roasted red peppers
salt and pepper
1/3 cup olive oil
Mix everything except the olive oil in the bowl of a food processor and pulse until the mixture resembles a course paste. With the machine running, gradually pour in the olive oil until the mixture is creamy.
We love to eat this with fresh vegetables and either soft or baked pita wedges. To bake them, cut the wedges and place them on a cookie sheet. Brush with olive oil and spinkle with salt, pepper, and dried oregano. Bake in a 375 degree oven for 15 minutes, flip all the wedges half way through.
Tags: cannellini beans, hummus, red pepper
