Roasted Red Pepper and Garlic Bean Dip Recipe

Name: Roasted Red Pepper and Garlic Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic; 1 tablespoon olive oil; Kosher salt and freshly ground pepper; One 16-ounce can cannellini beans, rinsed and drained; One 16-ounce can garbanzo beans (chickpeas), rinsed and drained; 2 roasted red bell peppers from a jar or grilled, peeled and seeded; 2 tablespoons ground cumin; 1 tablespoons tahini; Juice of 1/2 lemon; 2 teaspoons granulated garlic; 2 teaspoons granulated onion; Pinch cayenne pepper (or more as desired); 1/4 cup chicken or vegetable stock; Fresh tortilla chips, for serving

Servings: persons

1 head garlic
1 tablespoon olive oil
Kosher salt and freshly ground pepper
One 16-ounce can cannellini beans, rinsed and drained
One 16-ounce can garbanzo beans (chickpeas), rinsed and drained
2 roasted red bell peppers from a jar or grilled, peeled and seeded
2 tablespoons ground cumin
1 tablespoons tahini
Juice of 1/2 lemon
2 teaspoons granulated garlic
2 teaspoons granulated onion
Pinch cayenne pepper (or more as desired)
1/4 cup chicken or vegetable stock
Fresh tortilla chips, for serving

1
Preheat the oven to 375 degrees F.
2
Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves.
3
Drizzle the oil over the cloves and with some salt.
4
Tightly wrap the head in aluminum foil and transfer it to the oven.
5
Roast until the garlic is very soft and deep golden brown, about 45 minutes.
6
When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
7
Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky.
8
While pulsing, slowly add the chicken stock and mix until smooth,
9
Transfer the mixture into a large nonstick skillet over medium-high heat.
10
Cook, stirring, until the mixture begins to bubble, about 5 minutes.
11
Season with salt and pepper.
12
Serve warm or at room temperature with tortilla chips for dipping.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 head garlic, 1 tablespoon olive oil, Kosher salt and freshly ground pepper, One 16-ounce can cannellini beans, rinsed and drained, and more.

Yes, Roasted Red Pepper and Garlic Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Red Pepper and Garlic Bean Dip

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