1 (15.5 oz.) can cannellini beans, drained and rinsed 1 tsp. ground cumin
2 tbsp. tahini paste 1/4 tsp. smoked paprika
1 large jalapeño pepper, seeded and chopped Cajun seasoning to taste
1 large banana pepper, seeded and chopped 1/3 cup vegetable broth
1 small onion, chopped 1 (10 oz.) can Ro-Tel tomatoes, drained
1 clove garlic, chopped
Place everything but the broth and tomatoes in the bowl of a food processor and pulse until coarsely chopped. Continue to process, adding the broth slowly until the dip is creamy. Transfer to a bowl and fold in the tomatoes. Serve with pita chips and dipping veggies like baby carrots, celery sticks, and bell pepper slices.