Roasted Red Pepper Dip

This Roasted Red Pepper Dip is perfect for anything – bread, chips, veggies, you name it! Packed with protein from white beans and walnuts.

I love this Roasted Red Pepper Dip so much, I may just make it every single week. Why? Because it’s delicious, but also so damn easy! You just throw all the ingredients in a food processor and you’re done.

It’s made with cannellini beans, which help to provide some creaminess. Walnuts, for some nutty flavor. Garlic. Harissa, but only a little for flavor. Not enough to make the dip spicy. Extra-virgin olive oil for emulsifying, and red wine vinegar for acidity. And of course, Kosher salt and freshly ground black pepper.

What to serve with this dip?

There are so many options! But my favorite has to be some grilled sourdough (gluten-free, of course). Pita chips, crackers, and crudités work, too! But this is not only fabulous as a dip. It’s really good served under grilled vegetables, as a sauce for proteins, or a spread on sandwiches.

Ingredient Notes:

• Cannellini Beans – I buy canned because it makes this recipe super easy. However if you prefer to cook your own, that’s great too.
• Walnuts – I haven’t tested out this dip with any other type of nut. But you can definitely try raw almonds or pine nuts instead, if you don’t want to use walnuts.
• Harissa Powder – I use harissa powder and harissa paste in many of my recipes. If you don’t have harissa powder, you can use triple the amount of harissa paste instead. Alternatively, you can substitute cayenne pepper or red pepper flakes.
• Extra-Virgin Olive Oil – The better the quality olive oil you use, the better your dip will come out. That’s a promise!
• Red Wine Vinegar – I always have this in my kitchen. It’s one of my go-to’s. So I recommend you have it as well. But you can also substitute sherry vinegar or white wine vinegar if you need to.

Roasted Red Pepper Dip

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Dips and Spreads

Cuisine Middle Eastern

Servings 3 cups

Equipment

• Food Processor

Ingredients

  

1x2x3x

• 1 15.5 oz. can cannellini beans drained and rinsed
• 1 16 oz. jar roasted red peppers, drained
• 1 cup raw walnuts
• 3 garlic cloves peeled
• ½ teaspoon harissa powder
• ¼ cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 ½ teaspoons Kosher salt
• Freshly ground black pepper to taste

Instructions

 

• In the bowl of a food processor, add the beans, peppers, walnuts, garlic, harissa, olive oil, vinegar, Kosher salt, and freshly ground black pepper. Process until as smooth as possible, about 1 minute. Taste and season with more salt and pepper, if needed.

Notes

Dip can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.

Keyword beans, Candied nuts, celiac, easy, gluten free, quick, simple, walnuts, white beans

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