Roasted Red Pepper White Bean Dip
Silky blended cannellini beans with roasted red peppers, garlic, and fresh lemon — a smoky, protein-rich DASH-friendly dip that pairs beautifully with pita or crudites.
Ingredients
- 2 cans canned cannellini beans (white kidney beans), drained, rinsed
- 1 cup jarred roasted red peppers, drained
- 2 cloves garlic cloves
- 3 tbsp extra-virgin olive oil
- 1 lemon, juiced
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 2 tbsp fresh flat-leaf parsley, chopped
- 2-4 tbsp water
Instructions
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1
Add 2 cans drained, rinsed canned cannellini beans (white kidney beans), 1 cup drained jarred roasted red peppers, 2 cloves garlic cloves, 3 tbsp extra-virgin olive oil, juiced lemon juice, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp kosher salt to a food processor or high-speed blender.
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2
Process for 1 to 2 minutes until very smooth. If the dip is too thick, add 2-4 tbsp water one tablespoon at a time until it reaches a creamy, spreadable consistency.
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3
Taste and adjust seasoning — add more salt, lemon juice, or smoked paprika as desired.
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4
Transfer to a serving bowl. Drizzle with a little extra olive oil, scatter 2 tbsp chopped fresh flat-leaf parsley over the top, and finish with a dusting of smoked paprika.
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5
Serve immediately with pita wedges, crackers, or sliced vegetables, or cover and refrigerate for up to 4 days.