I wanted a healthy snack last night, so I whipped together a quick and easy Roasted Red Pepper Bean Dip.
I had a roasted red pepper in the fridge from earlier in the week (if you haven’t roasted peppers before, it is very easy and the results are far better than store bought jarred ones -> http://blommi.com/how-to-roast-a-pepper/), and always have plenty of canned beans on hand, and I kept the rest of the ingredients to a minimum, since I didn’t want the roasted red pepper flavor to get drowned out in a muddle of random ingredients.
The resulting red pepper bean dip is lighter in both texture and calories than many typical bean dips. It also packs a full daily reccommended allowance of vitamin C (thanks to the red pepper and lemon juice) and plenty of fiber and folates, from the beans.
The dip is shown with Glenny’s Whole Wheat Popped Crispy Chips. A case randomly arrived at my house a few days ago, I have featured Glenny’s products in the past, but I think I may have won these off another blog. Anyway, they are pretty good, especially considering they only have 100 calories a bag. I had a bag with a serving and a half of the dip for breakfast this morning . Yeah, I know, I’m weird.
- Serves: 4
- Calories: 99
- Fat: 2
- Carbohydrates: 19
- Fiber: 7
- Protein: 6
- 1 clove of garlic
- 1 tbs lemon juice
- ½ tbs olive oil
- ¼ tsp Kosher salt
- 1 roasted red pepper, peeled and de-seeded with juice
- 15 oz can cannelini beans
- Combine garlic, oil, lemon juice, salt and roasted pepper in small food processor and pulse until pureed.
- Add the beans, and pulse until dip is creamy and spreadable.
- Serve chilled.