Lemony White Bean Dip with Bell Pepper

Ingredients

• 15 oz cannellini (white kidney) beans (1 can, drained and rinsed)
• 0.5 lemon (zested and juiced)
• 1 orange bell pepper (trimmed, seeded, and sliced lengthwise into ¾-inch strips)
• 1 yellow bell pepper (trimmed, seeded, and sliced lengthwise into ¾-inch strips)
• 0.125 tsp black pepper
• 0.25 tsp coriander, ground
• 0.25 tsp cumin, ground
• 2 tsp extra virgin olive oil
• 0.25 tsp garlic powder
• 0.25 tsp onion powder
• 0.25 tsp salt
• 2 tbsp tahini
• 0.25 cup water (Add more, 1 tablespoon at a time, if needed to reach the desired consistency.)

Steps

1. 1

   Wash and dry the lemon and bell peppers.

2. 2

   Zest and juice the lemon into a blender. Alternatively, prepare the dip in a food processor.

3. 3

   Drain and rinse the cannellini beans, then add them to the blender.

4. 4

   Add the water, tahini, extra virgin olive oil, garlic powder, onion powder, cumin, coriander, salt, and black pepper to the blender.

5. 5

   Blend on high for several minutes until smooth. If needed, add more water 1 tablespoon at a time to reach the desired consistency. Set the dip aside.

6. 6

   Trim and seed the orange and yellow bell peppers, then slice them lengthwise into strips about ¾ inch wide.

7. 7

   Divide the dip and bell pepper strips between two plates and serve.

Notes

The structured ingredient list omits the water mentioned in the instructions; the page excerpt specifies ¼ cup water. The dip may be prepared in a food processor instead of a blender.

Nutrition per serving

• appetizer
• dip
• vegetarian
• vegan
• gluten-free
• no-cook
• quick
• Mediterranean