Spicy Red Pepper Bean Dip


                        Spicy Red Pepper Bean Dip

This bean dip is ready in about 20 minutes and has a wonderful smokey and deep flavor. This recipe is great to make ahead and portion out as snacks for the week. It has just a touch of spiciness but you can always adjust if you like extra heat. We like to eat this with fresh cut-up veggies and tortilla chips. (Be sure to get Non-GMO). You can also use this as a spread to a sandwich or wrap.

Recipe Highlights:

  • Full of fiber
  • Antioxidant-Rich
  • Full of magnesium
  • Great source of Vitamin C


Ingredients: (Makes 4 servings)

  • 2 (15 oz.) can cannellini beans, rinsed and drained
  • 1 large red bell pepper
  • 1 Tablespoon minced garlic
  • 2 TBS tahini
  • 4 TBS cayenne pepper hot sauce (We used Franks’s Red Hot Original Sauce)
  • Juice of half a large lemon
  • 2 TBS. water
  • 1 TBS smoked paprika
  • ¼ tsp. Salt



  1. Preheat your oven to 425 degrees Fahrenheit
  2. Chop your red bell pepper into large chunks and place on a baking sheet.
  3. Roast bell pepper for 12 minutes.
  4. Add all ingredients to a food processor or high speed blender.
  5. Process until smooth. Be patient-this make take up to 5 minutes to get a smooth consistency.



  • Tahini is a sauce made from sesame seeds. You can find it in most grocery stores in the ethnic food aisle or in the peanut butter isle.
  • Be sure to use smoked paprika and not regular. The smoked paprika helps give it more flavor.

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