Mexican Bean Dip

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s