A smoky, creamy dairy-free dip blended from roasted red peppers, cannellini beans, and garlic — a protein-rich alternative to hummus.
Roasted Red Pepper and White Bean Dip
This vibrant dip is naturally dairy-free, using creamy white beans instead of cheese or cream. Roasted red peppers add sweetness and a beautiful color.
Ingredients
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 jar (7 oz) roasted red peppers, drained
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- Fresh parsley for garnish
Instructions
- Add all ingredients (except garnish) to a food processor.
- Blend until completely smooth, scraping down sides as needed.
- Taste and adjust salt, lemon, or paprika.
- Transfer to a serving bowl, drizzle with olive oil, and top with parsley and a sprinkle of smoked paprika.
Serve with crackers, raw vegetables, or warm pita. Store refrigerated for up to 5 days.
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