This Roasted Red Pepper Dip has an amazing tangy flavor from roasted red peppers and roasted garlic. Don't want to roast garlic? See the notes for tips on making this dip in 5 minutes!
Pre heat the oven to 375F. (If you want this dip ready in 5 minutes and don't want to roast garlic, skip steps 1 and 2 and read the notes for tips!)
Cut the top off a head of garlic and drizzle with 1 tablespoon olive oil. Wrap with foil and bake for 35-45 minutes until browned and fragrant. Allow to cool before handling and take care to avoid the steam inside the foil.
In a blender or food processor, combine white beans with 3 tablespoons reserved liquid from red peppers (or water), lemon juice, and 2 tablespoons olive oil. Blend until mostly smooth. You might need to scrape the sides down a bit to blend everything.
Squeeze in all the roasted garlic(or 1 clove of minced garlic, or ½ teaspoon Better than Bouillon Roasted Garlic Base). Add the nutritional yeast (or Parmesan), smoked paprika, salt (only if not using Better than Bouillon), and pepper. Blend until smooth.
Add the roasted red peppers. Pulse until just combined. Taste and see if you need to adjust the flavor with more salt (or Better than Bouillon) or lemon juice. Serve right away or keep in a sealed container in the fridge for up to 5 days.
Notes
Want to roast your own red peppers? Grab 2 large bell peppers or 3 small bell peppers. Remove the seeds and extra pith and slice them into ~2-inch wide slices. Drizzle with olive oil and and roast at 375F for about 45 minutes, flipping over halfway through. If roasting your own peppers, add 3 tablespoons of water to the blender since you won't have the juices from the jar. You will also need up to 1 extra tablespoon lemon juice, or some vinegar, if using fresh peppers. Start with an extra teaspoon and add more if needed.Want to skip the roasting step altogether? Use a small clove of garlic (mince it first so it blends better), or use ½ - 1 teaspoon Better than Bouillon Roasted Garlic Base. If using Better than Bouillon, do NOT add salt!! Start with ½ teaspoon and add more at the end of needed.White beans: use any canned/cooked and drained white beans: navy beans, great northern beans, cannelloni beans, butter beans. You can even use chickpeas, pinto beans, or black-eyed peas.Nutrition facts will vary depending on the type and amount of jarred peppers used.