This simple, protein packed bean dip is a cinch to whip up and perfect for those hot summer days.
Author:Julie - My Merry Messy Life
Yield:2 cups 1x
1 can Great Northern Beans (or white bean of choice) drained & rinsed
1/4 cup Extra Virgin Olive Oil
1–2 slices of roasted red peppers
1/4 cup hemp hearts plus 1 T for garnish
2–3 tbsp tahini
2 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/4 cup lemon juice
1–2 cloves garlic
Dump everything into a blender or food processor and blend until smooth (or chunky if that’s your jam). You may have to scrape down the sides and add another splash of oil or water to help it blend.
Store in an airtight container in the fridge for up to 2 weeks. Garnish with extra hemp hearts before serving. This works wonderfully as a veggie or cracker dip but is also delicious as a sandwich spread.