Roasted Red Pepper & White Bean Dip

I want to make something clear—I do not like beans, never have, but I am trying, TRYING to add more beans to my diet.

This recipe falls under my Healthy Food That Doesn’t Suck category. Thanks to the roasted red peppers and goat cheese, there is a nice wallop of flavour added to what might have ended up being a boring bean dip. 

Thank you also to my Instant Pot for making cooking beans so much easier! I loathe canned beans. This way they are much cleaner, at least in my weird mind, which makes them more edible.

What You Will Need

You will need 1/2 cup of peeled, deseeded and chopped roasted red peppers. If you want to make your own, check out my tutorial here. 

You will need: 2 cups of white beans rinsed and drained (I used white navy beans), 1/2 cup drained, deseeded and roughly chopped red peppers, 3 tbsp fresh lemon juice, 2 roughly chopped garlic cloves, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 2 tbsp goat cheese and 1 tbsp fresh flat leaf parsley. If you want to make it spicy, add some Sriracha.

The Recipe

After you get those beautiful ingredients together it is simple. Put everything into a food processor. 

Process until smooth.

Foodie Results

I like to think of this as a red pepper dip and try to ignore the presence of the beans, except for the fact that it makes this recipe an excellent source of protein. You can use this recipe as a dip or a spread. It was great with those black pepper Triscuits I love so much. They give another big bang of flavour. 

If you used canned beans and roasted red peppers, this could honestly be made in just a few minutes and feed you for quite a while on very little money too. Love it when fabulous food is healthy and economical!