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Roasted Red Pepper Dip, Sacha Served What

Roasted Red Pepper Dip

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dips and Spreads
Cuisine Middle Eastern
Servings 3 cups

Equipment

Ingredients
  

  • 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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