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Cannellini Bean Roasted Pepper Dip should be your new go-to dip or spread. Liven up your crudité platter or sandwich with this zippy, zesty cousin of hummus. It just might become your new favorite way to get your beans! The beautiful, vibrant color will be a welcome addition anywhere you would eat hummus. That color makes it such a happy dish!
Don’t get me wrong – I love a good hummus and we eat it weekly. However, sometimes it’s nice to shake things up a bit. So don’t think of this as saying goodbye to hummus, but rather as a BIG HELLO to a zestier cousin.
Cannellini beans are a particular favorite of mine. When cooked, they are creamy and delicious and a wonderful addition to so many soups, salads and pastas. And they are easily available in both canned and dry options. The robust seasoning of this dip is a perfect foil for the creamy texture of the pureed beans.
Despite the list of ingredients, this is very easy to make in a food processor and is quick to whip up when unexpected guests show up. Cannellini Bean Roasted Pepper Dip will last several days in the fridge in a well-sealed container.
Yield: About 3 cups
2 cups of cooked cannellini beans or one 15.5 ounce can, rinsed and drained beans
2 roasted red peppers, rinsed and patted dry, plus a slice for garnish
1 large clove garlic
3/4 to 1 teaspoon of kosher salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon Rajasthan (Mathania Chillies) chilli or cayenne (Rajasthan chili has such a lovely complex flavor with just enough heat. I highly recommend trying it. It can be readily found online or in South Asian markets.)
2 T Evoo plus more for drizzling
2 T tahini paste
Juice of one very juicy lemon
Optional garnish: Coarsely chopped parsley or cilantro
Place all of the ingredients into the bowl of a food processor. Blitz until the mixture is smooth and silky. When you are ready to serve, plate the mixture, drizzle it with some EVOO and garnish with chopped cilantro, parsley or a slice of roasted red pepper.