Recipe courtesy of Rob Del Balzov

Roasted Red Pepper and Garlic Bean Dip

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  • Level: Easy
  • Total: 25 min
  • Active: 1 hr 10 min
  • Yield: About 4 cups
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1 head garlic

1 tablespoon olive oil

Kosher salt and freshly ground pepper

One 16-ounce can cannellini beans, rinsed and drained

One 16-ounce can garbanzo beans (chickpeas), rinsed and drained

2 roasted red bell peppers from a jar or grilled, peeled and seeded

2 tablespoons ground cumin

1 tablespoons tahini

Juice of 1/2 lemon

2 teaspoons granulated garlic

2 teaspoons granulated onion

Pinch cayenne pepper (or more as desired)

1/4 cup chicken or vegetable stock

Fresh tortilla chips, for serving


  1. Preheat the oven to 375 degrees F.
  2. Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
  3. Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
  4. Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.