Roasted Red Pepper and White Bean Dip

Ingredients

• 1 can, drained and rinsed cannellini beans
• 1/2 cup, jarred, drained roasted red peppers
• 2 tbsp lemon juice
• 1 clove garlic
• 3 tbsp avocado oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 cut into sticks carrots
• 1 cut into sticks cucumber
• 2 stalks, cut into sticks celery

Instructions

1. 1

   Combine cannellini beans, roasted red peppers, lemon juice, garlic, avocado oil, cumin, smoked paprika, and salt in a food processor.

2. 2

   Blend until completely smooth, about 2 minutes, scraping down the sides.

3. 3

   Taste and adjust salt and lemon juice.

4. 4

   Spoon into a serving bowl, drizzle with a little avocado oil, and arrange carrots, cucumber, and celery around it for dipping.