White Bean and Roasted Red Pepper Dip


White Bean and Roasted Red Pepper Dip

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March 29, 2017

White Bean and Roasted Red Pepper Dip


1 can white beans (Great Northern, cannellini, navy, etc.) — drained and rinsed

1/2 cup chopped roasted red peppers (homemade or from a jar, patted dry)

1/2 tsp coarse salt

3/4 tsp ground cumin

1/4 tsp paprika

2 garlic cloves

2 tbsp extra-virgin olive oil

1 tsp balsamic vinegar


1Roast the peppers. Take your bell peppers (or your carmens, though bell will work better) and cut them in half. De-seed and place the peppers insides down on a baking sheet. Broil (or at 550 degrees) for about 7 minutes. Pull out, let cool, and then use a serrated knife to scrape away the burned skin. What you’ll have left over is the roasted, sweet flesh of the pepper.

2 Place the drained beans, red peppers, salt, cumin, paprika, garlic cloves, olive oil, and vinegar in a food processor. Blitz until smooth. Serve as is, or refrigerate until later.