Name: Lemony White Bean Dip with Bell Pepper
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 1 ½ lemons; 3 orange bell peppers; 3 yellow bell peppers; black pepper; coriander, ground; cumin, ground; extra virgin olive oil; garlic powder; onion powder; salt; tahini

Lemony White Bean Dip with Bell PepperLemony White Bean Dip with Bell Pepper — a 25-minute snack recipe with 12 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

1 ½ lemons

3 orange bell peppers

3 yellow bell peppers

black pepper

coriander, ground

cumin, ground

extra virgin olive oil

garlic powder

onion powder

salt

tahini

Instructions

This recipe will make about 4 cups of dip. Work in batches to best fit your blender or food processor.

Wash and dry the fresh produce.

Zest and juice lemons into a blender. (Alternatively, the dip can be prepared in a food processor.)

Drain and rinse beans. Add to the blender.

Add water, tahini, oil, and spices to the blender. Blend on high for several minutes until smooth. Add more water, 1-2 tablespoons at a time, if needed, to reach desired consistency. Set aside.

Trim, seed, and slice bell peppers lengthwise into ¾-inch wide strips.

To serve, divide dip and bell pepper strips between plates. Enjoy!

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