- 1 (16 ounce) can cannellini beans, drained and rinsed
- 1 (7 ounce) jar roasted red bell peppers, drained and rinsed
- 1 small avocado, peeled and pitted
- 1/4 cup chopped fresh basil
- 1 1/2 tablespoons minced garlic
- 1 teaspoon lemon juice
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon curry powder
- 2 tablespoons extra-virgin olive oil
- Put cannellini beans, roasted red bell peppers, avocado, basil, garlic, lemon juice, balsamic vinegar, paprika, salt, pepper, and curry powder in a food processor bowl; process until smooth. With the processor running, slowly stream olive oil into the mixture until smooth.
04/03/2018
recipepes.com
Low-Cal Bean Dip, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
