Snacks · Mediterranean
Roasted red pepper dip with vegetables
Smoky roasted peppers blended with white beans into a creamy dip for fresh vegetables.
- Serves
- 4
- Prep
- 10 min
- Total
- 10 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 4 servings- 200 g roasted red peppers, jarred, drained
- 240 g canned white beans, drained and rinsed
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1/2 tsp smoked paprika
- 1 celery stalk, cut into sticks
- 1 cucumber, cut into sticks
Method
Combine the roasted red peppers, white beans, olive oil, garlic and smoked paprika in a food processor.
Blend until smooth, scraping down the sides as needed.
Season to preference and spoon into a bowl.
Serve with the celery and cucumber sticks for dipping.