Roasted Red Pepper Dip

Need a break from avo-toast? Or maybe something with a little more protein and carbs for a post-workout snack? Check out this dip! There are so many amazing uses for it that go well beyond cut-up veggies (but that is a great use, too!)! Make a batch of this at the beginning of the week and munch your way through!

Makes: about 3 cups

Ingredients:

1 can (15 oz) black-eyed peas or another white bean

1 jar (12 oz) roasted red pepper or roast your own.

2 cloves garlic

1 teaspoon jalapeno pepper, minced (optional)

1 tablespoon lemon juice 

2 tablespoons tahini

1 teaspoon white miso paste

2 teaspoons Italian seasoning

1 teaspoon dried basil

1 teaspoon onion powder

1 teaspoon garlic powder

1-2 teaspoons smoked paprika

Sea salt and pepper to taste

Directions: 

In the base of a food processor, combine all ingredients and process until smooth, or desired consistency is reached. Taste then adjust seasoning as desired. Enjoy this dip immediately or refrigerate for a few hours or overnight to let the flavors blend. 

Serve with raw, cut-up vegetables, on toast, in a pita pocket or wrap, as a salad dressing thinned out with a little vegetable broth or any other way you would use a dip or hummus. Store leftovers in a covered container for up to 5 days, if it lasts that long!