Instructions: COARSELY chop enough roasted bell peppers to equal 1/2 cup. PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapenos, and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita wedges or tortilla chips.

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