Southern Roasted red pepper dip
Instructions:
- 1 cup chopped roasted sweet red peppers;
- 1 (15-ounce) can chickpeas or cannellini beans, drained and rinsed;
- 1⁄4 cup well-stirred tahini;
- 2 tablespoons fresh lemon juice;
- 3 garlic cloves, finely chopped;
- 2 teaspoons dried Italian blend herbs;
- 1⁄3 cup lightly packed basil leaves;
- 1 tablespoon tomato paste;
- 1 teaspoon smoked paprika (pimentón);
- 3 tablespoons sherry vinegar or red wine vinegar;
- 1 teaspoon kosher salt, or to taste;
- 1⁄4 teaspoon cayenne pepper;
- 2 to 4 tablespoons extravirgin olive oil.
- Combine the peppers, chickpeas, tahini, lemon juice, garlic, Italian herbs, basil, tomato paste, smoked paprika, vinegar, salt, and cayenne in the bowl of a food processor fitted with the metal blade and process until coarsely chopped.
- With the machine running, drizzle in enough of the oil to make the mixture smooth and thick. Taste and adjust the seasoning as needed.
- Transfer into a large bowl and let sit at room temperature for at least 30 minutes to allow the flavors to develop. For best results, cover and refrigerate overnight. Return to room temperature and stir well before serving.