Smoky Kidney Bean Dip
This vibrant dip doesn’t hold back on flavor! Hearty kidney beans are blended with roasted red peppers, punchy sun-dried tomatoes, garlic and smoked paprika to make a seriously flavorful dip with a satisfyingly smooth texture. It takes just minutes to prepare and uses mostly pantry ingredients—a perfect addition to a sharing board or lunch table. I always like having it in the fridge to snack on or spread on toast.
Serves2
Ingredients
- 1 (14-oz [400-g]) can kidney beans, drained
- 2/3 cup (140 g) jarred roasted red peppers
- 3/4 cup (50 g) jarred sun-dried tomatoes
- 1 tablespoon (15 ml) extra virgin olive oil
- 1/2 teaspoon garlic granules
- 1/2 teaspoon smoked paprika
- 1 teaspoon fresh lemon juice, plus more to taste
- 1/2 teaspoon salt, plus more to taste
Instruction
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Add the beans, peppers, sun-dried tomatoes, oil, garlic granules, smoked paprika, lemon juice and salt to a blender or food processor. Blend until as smooth as possible.
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Season to taste with salt, and add additional lemon juice if needed.
Credit:
Reprinted with permission from Bangin’ Beans by Sarah Doig. Page Street Publishing Co. 2024. Photo credits: Sarah Doig.
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