Roasted Red Pepper and White Bean Dip with Gluten-Free Pita Chips

Ingredients

• 2 large Red bell peppers
• 1 15-oz can Canned white beans
• 2 cloves Garlic
• 2 tablespoons Lemon juice
• 2 tablespoons Tahini (sesame paste)
• 3 tablespoons Olive oil
• 0.5 teaspoon Smoked paprika
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 pieces Gluten-free pita bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Halve and deseed red bell peppers. Place on a baking sheet and roast for 30 minutes, or until skins are blackened.
3. 3Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins and discard.
4. 4In a food processor, combine roasted peppers, white beans, garlic, lemon juice, tahini, olive oil, smoked paprika, salt, and pepper.
5. 5Process until smooth and creamy.
6. 6Cut gluten-free pita bread into wedges. Lightly brush with olive oil and bake for 5-7 minutes, or until crispy.
7. 7Serve dip with gluten-free pita chips.

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