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Roasted Pepper and White Bean Dip

A silky, garlicky white bean dip blended with sweet oven-roasted red peppers and a whisper of cumin, served with crisp, cool raw vegetables.

Roasted Pepper and White Bean Dip

Ingredients

  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • 2 cloves6 gGarlicpeeled
  • 1½ tbsp20 gOlive oil
  • 1⅓ cups240 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1½ tbsp20 gTahini
  • 1½ tbsp20 gLemon juice
  • ½ tsp1 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ⅛ tsp1 gSalt
  • ¼ cup leaves6 gFresh basiltorn
  • 2⅓ cups sliced250 gCucumbercut into spears
  • 4 stalks160 gCelerycut into sticks
  • 1⅓ cups200 gCherry tomatoes
  • 2 cups120 gSnow peastrimmed

Steps

  1. Heat the oven to 450°F (230°C) and line a small sheet pan with foil.
  2. Toss the red pepper strips and garlic cloves with half the olive oil on the pan. Roast 20 to 25 minutes, turning once, until the peppers are soft and charred at the edges.
  3. While the peppers roast, prepare the dippers: cut the cucumber into spears, the celery into sticks, trim the snow peas and rinse the cherry tomatoes. Chill until serving.
  4. Let the roasted peppers and garlic cool for 5 minutes, then put them in a food processor or blender.
  5. Add the great northern beans, tahini, lemon juice, cumin, paprika and salt, and blend until smooth, scraping down the sides.
  6. With the motor running, drizzle in the remaining half of the olive oil and blend until light and creamy.
  7. Spoon the dip into a bowl, scatter the torn basil over the top, and serve with the cucumber, celery, cherry tomatoes and snow peas.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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