For those of you who know me or follow me on Instagram (@nourishbyrebecca) you will know that I love hummus. I have it every single day – with meals, as a snack or straight up just eating it off the spoon.
So I completely surprised myself when I whizzed up this dip/spread and have been devouring it instead of hummus. I love the combination of the sweetness of the peppers with the smokiness of the paprika. I’ve been having it as a dip, spread on crackers and I think it would also be great stirred through some pasta!
-1 cup of roasted red peppers, drained if in oil/brine
-1 x 400g tin cannellini beans, drained and rinsed well
-2 Tbsp. tahini
-1 clove garlic, peeled
-1 tsp. smoked paprika
-1 tsp. apple cider vinegar
-salt to taste
How To Make
Place all ingredients except the salt into a food processor and process until the desired consistency, you can either leave it chunky or process until smooth.
Check for seasoning and add salt if needed and quickly process again.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.