<p> Combine red pepper, beans, garlic, lemon juice, salt and black pepper in a blender container. Puree. If mixture is too thick to spread, add broth. Spread on celery sticks, cucumber slices or any other vegetables to serve. Yields two 1/2 cup servings.</p>Note: To roast pepper, place pepper on a fork over an open flame. Blacken on all sides. Place pepper in a paper bag. Shut and set aside for 30 minutes (the steam will loosen the skin). Run pepper under running water and scrape off skin.Time Saver tip: Use a jarred roasted pepper (packed in water)instead of roasting your own. Just rinse and drain before using.