White Bean and Roasted Red Pepper Dip
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
1
Roast 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.
Ingredients
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
