Roasted Pepper Bean Dip
I make bean dips all the time because they are easy and yummy! This dip is my favourite one to make so I thought it would be a great first post. It is a combination of a few different recipes. I hope you like it too!
1 small head or half of a large head of roasted garlic
1 1/2 cups canned or cooked small white beans
1/2 cup raw cashews, soaked 2-3 hours, and strained and rinsed
juice of a lemon
2 tablespoons olive oil
2 pieces roasted red/yellow peppers (I got mine from a jar, but you could roast one yourself)
sea salt and pepper to taste
dash of cumin
- I roast garlic in a terra cotta roaster, but you can also use a covered glass dish or foil. Soak terra cotta in cold water for 15 minutes. Cut off the top of the garlic bulb, exposing the clove tops. Place the bulbs on the terra cotta base. Pour 1 tablespoon of olive oil on the top of each bulb. Cover the base with the lid. Place the terra cotta roaster in a cold oven and bake for 50-60 minutes at 350 degrees F. Squeeze the garlic out of the skins.
- In a Vitamix, high speed blender or a food processor combine all of the ingredients above and blend until smooth and creamy. Great with vegetables and/or gluten-free crackers.
