White Bean and Roasted Red Pepper Dip

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White Bean and Roasted Red Pepper Dip

Yields1 Serving
 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

Directions

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.

Notes

White Bean and Roasted Red Pepper Dip
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