This dip is great for chips, it can be spread on toast and sandwiches or thinned with a bit of oil for a delicious smoky dressing to drizzle over your salad.
Author:Beard and Bonnet
Prep Time:5 mins
Total Time:5 mins
Yield:10-12 servings 1x
1 small garlic clove
3/4 cup walnut pieces, toasted
1 1/2 teaspoons paprika, plus more for garnish (optional)
3/4 teaspoon ground cumin
1 (12-ounce) jar of fire roasted red peppers, drained. About 3 large peppers
1 (16-ounce) can Cannellini beans, drained and rinsed
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
Freshly ground black pepper
Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add the paprika, cumin, peppers and beans; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, salt and season with black pepper. Pulse until combined.
Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature.