Roasted Red Pepper Dip
Ingredients
- 10 oz roasted red peppers 1 jar, drained with liquid set aside
- 1 cup white beans cooked, drained
- 1 head garlic
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp parmesan cheese or 1 tbsp nutritional yeast (vegan version)
- 1/2 tsp smoked paprika
- 1/2 tsp salt start with 1/4 tsp if using roasted red peppers in a jar that already contain salt
- 1/2 tsp tsp ground black pepper
Instructions
- Preheat oven to 375° F
- Cut top off head of garlic and drizzle with 1 tbsp olive oil. Wrap with foil and bake for 35 minutes or until brown and fragrant.
- In a blender/food processor, combine white beans with 3 tbsp reserved liquid from red peppers (or water). Blend until mostly smooth. You may need to scrape the side down a bit.
- Add 2 tbsp olive oil and lemon juice. Blend on high until smooth.
- Add the parmesan cheese, smoked paprika, salt, and pepper. Blend on high.
- Add in roasted red peppers. Pulse until just combined.
- Squeeze in the roasted garlic. Pulse a couple times until just broken up and at desired consistency.
Notes
- Serve right away or can be stored sealed in the fridge for up to 5 days.
- If you are using freshly roasted red peppers, add up to 1 tbsp. more lemon juice.
- Start with 1/4 tsp of salt if you are using jarred peppers that already contain salt. Adjust to taste.