This bean dip is ready in about 20 minutes and has a wonderful smokey and deep flavor. This recipe is great to make ahead and portion out as snacks for the week. It has just a touch of spiciness but you can always adjust if you like extra heat. We like to eat this with fresh cut-up veggies and tortilla chips. (Be sure to get Non-GMO). You can also use this as a spread to a sandwich or wrap.
Recipe Highlights:
Full of fiber
Antioxidant-Rich
Full of magnesium
Great source of Vitamin C
Ingredients: (Makes 4 servings)
2 (15 oz.) can cannellini beans, rinsed and drained
1 large red bell pepper
1 Tablespoon minced garlic
2 TBS tahini
4 TBS cayenne pepper hot sauce (We used Franks’s Red Hot Original Sauce)
Juice of half a large lemon
2 TBS. water
1 TBS smoked paprika
¼ tsp. Salt
Directions:
Preheat your oven to 425 degrees Fahrenheit
Chop your red bell pepper into large chunks and place on a baking sheet.
Roast bell pepper for 12 minutes.
Add all ingredients to a food processor or high speed blender.
Process until smooth. Be patient-this make take up to 5 minutes to get a smooth consistency.
Tips:
Tahini is a sauce made from sesame seeds. You can find it in most grocery stores in the ethnic food aisle or in the peanut butter isle.
Be sure to use smoked paprika and not regular. The smoked paprika helps give it more flavor.