Roasted Red Pepper White Bean Dip

Name: Roasted Red Pepper White Bean Dip
Prep time: 12 min
Total time: 12 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cans cannellini beans (white kidney beans, 15 oz), drained, rinsed; 1 cup jarred roasted red peppers, drained; 2 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

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.

12 minEasyServes 6120 cal/serving

MediterraneanAppetizerBlenderDASHVeganVegetarianLow CarbHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cans cannellini beans (white kidney beans, 15 oz), drained, rinsed
1 cup jarred roasted red peppers, drained
2 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

1

Add 2 cans drained, rinsed cannellini beans (white kidney beans, 15 oz), 1 cup drained jarred roasted red peppers, 2 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.
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.
3

Taste and adjust seasoning - add more salt, lemon juice, or smoked paprika as desired.
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.
5

Serve immediately with pita wedges, crackers, or sliced vegetables, or cover and refrigerate for up to 4 days.

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Questions

What can I use instead of smoked paprika in Roasted Red Pepper White Bean Dip?

The entry for Roasted Red Pepper White Bean Dip calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use dried beans instead of canned in Roasted Red Pepper White Bean Dip?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Roasted Red Pepper White Bean Dip uses 2 cans cannellini beans (white kidney beans, 15 oz), drained, rinsed.

Is Roasted Red Pepper White Bean Dip keto-friendly?

A serving of Roasted Red Pepper White Bean Dip carries 16 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How many calories are in Roasted Red Pepper White Bean Dip?

One serving (the recipe makes 6) is about 120 calories, with 5 g protein, 16 g carbohydrate and 7 g fat, plus 4 g fiber and 326 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Roasted Red Pepper White Bean Dip ahead?

Yes, it takes well to being made ahead. Refrigerate Roasted Red Pepper White Bean Dip in a sealed container for up to four days and stir it back together before serving.

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