This Roasted Red Pepper Dip is a play on my favorite flavor of store-bought hummus, but fresher! I love the mildness of cannellini beans instead of traditional garbanzos, and I’ve added a twist with smoked paprika. It’s a super simple and healthy snack. I’ve even been known to spread it on a veggie sandwich, or use it as a pasta sauce (thin it out with a little bit of the water from cooking your pasta). Yum!

I always have a few cans of cannellini beans in the pantry – they are not only super versatile, but they are a great source of protein, fiber, and essential nutrients. These beans can aid in digestion, promote heart health, and help regulate blood sugar levels.

Be sure to go slowly when you’re blending this mixture in the food processor – pulse, then check, then pulse, then check again until you get the consistency right. You want to end up with a creamy dip, not soup! (Although, that does give me an idea for a new soup recipe!)

Double the recipe if you’re having guests as it will go fast! And as with most things, it will taste better after sitting in the refrigerator for a night, so make it the day before a party if you can.

Looking for more cannellini bean recipes? Try my Vegan White Bean Chili!

Roasted Red Pepper Dip

Ingredients

• 1 15 oz can of cannelini beans, drained and rinsed
• 1/2 cup of jarred roasted red peppers, drained and patted dry
• 1 T Extra Virgin Olive Oil
• 1 tsp minced garlic
• 1/2 tsp smoked paprika
• 1 tsp Kosher salt
• Dash of red pepper flakes (optional)

Instructions

Combine all ingredients in a food processor. Pulse slowly, checking every few seconds, until ingredients are well-blended and at the desired consistency.

Refrigerate for at least one hour before serving. Serve cold with your favorite crudité, pita chips or crackers.

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