I will admit I am not the best about eating a balanced lunch. I tend to eat random snack foods until I feel full. Usually my lunch consists of fruit, some cheese, and a granola bar or yogurt. While healthy, it’s not the most exciting meal so I was looking for something different this week. This dip turned out to be a nice change to my usual routine. Still healthy but very tasty and filling.
The recipe is very simple and easy. Also, it yields a LOT of dip. Next time I will probably only make a half-batch, but this time I will give half to my family. It was easy to adjust the seasoning to suit my taste. I think I added quite a bit more roasted red pepper flakes to give it more of a kick. Delicious!
Roasted Red Pepper and White Bean Dip
Ingredients:
2 cups dry white beans, such as cannellini or Great Northern
5 cups water
5 tbsp. chopped basil
¾ cup sweet marinated roasted red peppers
1/3 cup extra virgin olive oil
3 cloves garlic
½ tsp. salt
ground black pepper
1 tsp. crushed red pepper flakes
¼ tsp. nutmeg
1 tsp. dried oregano
1 tsp. sugar
Directions:
Place beans in a large bowl. Add water and soak for 6-8 hours. In a large pot of water, bring the beans to a boil. Turn the heat down and allow to simmer 45 minutes or until the beans are tender. Remove from heat and drain.
Add the cooked beans to the bowl of a food processor. Add all remaining ingredients and process until smooth. Taste mixture and adjust seasonings as desired.
Source: adapted from Kirby Von Scrumptious
