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<\/a><\/p>\nIngredients:<\/strong><\/span><\/p>\n 3 red bell peppers, roasted 1- 15 oz. can of organic cannellini beans, rinsed and drained<\/strong><\/span><\/p>\n 2 garlic cloves, minced<\/strong><\/span><\/p>\n Juice and zest from 1 lemon<\/strong><\/span><\/p>\n 1 tablespoon olive oil<\/strong><\/span><\/p>\n \u00bd teaspoon cumin<\/strong><\/span><\/p>\n \u00bc teaspoon cayenne pepper<\/strong><\/span><\/p>\n 1 tablespoons pine nuts for garnish (optional)<\/strong><\/span><\/p>\n Method:<\/strong><\/span><\/p>\n Preheat the oven or toaster oven to 450 degrees F. Core and slice red peppers in half, place on foil-lined tray and roast until skin is blackened. Allow to cool, remove skin. <\/strong><\/span><\/p>\n Place all ingredients in a blender or food processor and blend until fairly smooth. \u00a0Add more olive oil for desired consistency and salt and pepper to your taste.<\/strong><\/span><\/p>\n I used two of my must-have kitchen accessories (pictured below) for this recipe: this Cusinart mini-food processor that I bought at Sur La Table and I don’t know how I ever survived without a microplane for grating lemon and orange rind! (Its great for ginger – so much easier than mincing and the stringy part is left on the microplane). Both of these essential items can be purchased at my Amazon store<\/a>.<\/p>\n![\"Red](\"https:\/\/i0.wp.com\/topmomblog.com\/wp-content\/uploads\/2010\/04\/Red-Pepper-Dip4-300x243.jpg?resize=300%2C243\" "\\"Red")
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![\"Red](\"https:\/\/i0.wp.com\/topmomblog.com\/wp-content\/uploads\/2010\/04\/Red-Pepper-Dip.jpg?resize=550%2C658\" "\\"Red")
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