This Roasted Red Pepper Bean Dip not only is a beautiful orange ish red color. It's smooth from the ice water and cannellini beans (and constant blending, thank you food processor!)!

The BEST Tip To Make Smooth & Creamy Dip

A little while ago, I discovered some truly game changing hummus! It all stemmed from the best tip ever on how to make creamy, fluffy hummus at home. The secret: add ice water! The coldness of the water helps create the fluffiness and thickness of this recipe. Adding water also makes this bean dip oil free, which, is even healthier for you! It's a trick that I didn't believe could work at first. But after trying this again and again I've realized this is 100% the key to a deliciously creamy dip. It not only makes it oil-free (you can't even tell), it also is the thickest hummus I've ever made.

Roasted Red Peppers

The star of this dish, roasted red peppers, brings a smoky sweetness that transforms a simple pasta dish into an aromatic and flavorful meal. I find that roasting your own peppers adds a personal touch. However, store-bought roasted red peppers save time without sacrificing flavor and are a great option here. They're a convenient and delicious shortcut that makes this meal possible in even less time!

Nutritional Benefits

By blending the roasted red peppers into a beautifully creamy dip, you're getting all the nutritional benefits without the texture of vegetables. This dip is rich in vitamins C and A from the peppers, cloaks the pasta in a velvety embrace, making each forkful a delightful experience.

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Roasted Red Pepper Bean Dip

This roasted red pepper bean dip is a creamy delight that is topped with sumac, za'atar, olive oil, and sea salt flakes!

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Prep Time 20

Cook Time 15

Total Time 30

Course Side Dish

Servings 4

Ingredients

1 15 oz can cannellini beans
⅓ cup tahini
⅓ cup roasted red peppers ~1 red pepper
½ lemon juiced
2 cloves garlic
salt to taste at least ½ tsp
¼-1/3 cup ice cold water

To Garnish

olive oil
sumac
za'atar
sea salt flakes

Instructions

If you don't have roasted red peppers,cut your red pepper into slices, put a bit of olive oil and salt on the slices and broil for 15 minutes or so then put in a container and cover letting it steam for 10 minutes.
Combine all ingredients in a food processor except for the ice cold water and garnishes
Blend for a few minutes then add the ice water while the processor is on. Let it process until smooth (about 1-2 minutes)
Garnish and enjoy!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another unique dip, check out my beet hummus.