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Creamy roasted red pepper white bean dip with fresh vegetables

Creamy Roasted Red Pepper White Bean Dip

A smooth roasted red pepper and cannellini bean dip with lemon, garlic and olive oil, designed for vegetables.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 cup well-drained roasted red peppers about 6–7 oz / 170–200 g after draining
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove
  • 1/4 tsp fine salt plus more if needed
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika optional
  • 1-2 tbsp cool water only if needed

Method
 

  1. Drain and rinse the beans. Drain roasted red peppers thoroughly and blot obvious surface moisture.
  2. Process beans, peppers, olive oil, lemon, garlic, salt, pepper and optional smoked paprika until smooth.
  3. Check the texture before adding water.
  4. Add 1 tbsp water only if necessary; add the second tablespoon only if still needed.
  5. Taste and adjust.