I’ve sworn off prepackaged hummus so I make some kind of bean dip or hummus about once per week to have for lunch and couple of snacks. Today’s version is bright, spicy and fresh-tasting, and can be made in about 5 minutes.
When I make this during the week, I use jarred roasted red peppers, and canned beans. If I have more time and my act together on the weekend, I’ll cut fewer corners like soaking and cooking the beans rather than using canned. But I never roast my own peppers. That’s just a huge pain. Maybe when I get a crazy professional oven I’ll reconsider.
Spicy White Bean Dip with Roasted Red Peppers and Scallions
1 15 oz can of white beans (rinsed) (I used organic great northern beans for this but other white ones are fine)
1/4 c diced roasted red peppers
1/4 c chopped scallions
1/4 c fresh parsley
2 T olive oil
1 large clove garlic
2 T lemon juice
1/8 t cayenne
1/4 t salt (or to taste)
pepper to taste
1. Place all ingredients in food processor. Blend until smooth and adjust seasonings as needed.
Serve this dip with crudites, chips, crackers, pita, whatever.