American Roasted Red Pepper and White Bean Dip with Fresh Vegetables

Ingredients

• 3 large red bell peppers
• 2 cups, drained and rinsed cannellini beans
• 3 tablespoons avocado oil
• 3 cloves garlic
• 3 tablespoons lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 3 tablespoons toasted sunflower seeds
• 1 large, cut into sticks cucumber
• 3 cut into sticks carrots
• 4 stalks, cut into sticks celery
• 6 halved radishes
• 2 tablespoons, chopped fresh parsley

Instructions

1. 1

   Roast the peppers: rub with 1 tablespoon avocado oil, place on a sheet pan, and roast at 450°F for 25 minutes, turning once, until blistered and collapsed. Transfer to a bowl, cover, and steam 10 minutes.

2. 2

   Peel off the skins, discard the stems and seeds, and pat the flesh dry.

3. 3

   Meanwhile, warm 1 tablespoon avocado oil with the whole garlic cloves over low heat until golden and soft, about 5 minutes.

4. 4

   In a food processor, combine the roasted peppers, cannellini beans, confit garlic with its oil, lemon juice, smoked paprika, cumin, salt, and remaining avocado oil. Blend until completely smooth, about 2 minutes, scraping down twice.

5. 5

   With the processor running, drizzle in 2 tablespoons warm water to loosen to a dippable consistency.

6. 6

   Toast the sunflower seeds in a dry skillet until golden, then chop coarsely.

7. 7

   Spread the dip in a shallow bowl, swirl the top, drizzle with a little avocado oil, and scatter the toasted sunflower seeds and parsley over it.

8. 8

   Arrange the cucumber, carrot, celery, and radish sticks around the dip and serve at room temperature.