Ingredients
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (10 oz) jar roasted red peppers (300 mL), drained
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 teaspoons harissa paste (or sriracha, to taste)
Instructions
- In a food processor, combine the beans, roasted red peppers, olive oil, lemon juice, garlic, cumin, coriander, salt, and harissa paste.
- Blend for about 1 minute, or until the mixture is smooth and creamy.
- Taste and adjust seasoning or spice level as desired.
- Transfer to a serving bowl and serve with veggies, chips, or crackers.
Notes
- White kidney beans, navy beans, or great northern beans can be used instead of cannellini beans — just ensure they're fully cooked.
- Start with a smaller amount of harissa paste if you're sensitive to spice, and add more to taste.
- This dip can be made in advance and stored in an airtight container in the fridge for up to 7 days.
- To freeze, transfer to a sealed container and store for up to 3 months. Thaw in the refrigerator before serving and stir well.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blended
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/8 of batch
- Calories: 104
- Sugar: 1g
- Sodium: 822mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
