Cannellini Bean & Red Pepper Dip

I don't often buy Cannellini Beans but when I do it's usually by mistake.  It's not that I don't like them it's just that I don't LOVE them like some of the other beans I tend to use.  I have similar feelings when it comes to Black Eye Peas but that is another post for another day.

Perhaps it's a texture thing or maybe it's the aquafaba left behind from this white bean that I don't jump, jive, and wail over.  OR maybe it's just that I don't know what to do with them to make them SHINE.  Regardless - I think I found at least one solution.

Cannellini Bean & Red Pepper Dip.  So far - this is my favorite NOM NOM that contains Cannellini Beans.  Recipe below.  It's not quite a hummus but it could be a distant cousin.  It's not really a vegan cheese dip but it might be reminiscent of one.  Either way - it was a WINNER!

All in a high speed blender...

1 can Cannellini Beans
1 Sweet Red Bell Pepper
2 Cloves Garlic, Minced
1/4 C Basil
1/2 t Smoked Paprika
1 t Balsamic Vinegar
Handful Cashews
3 T Almond or Cashew Milk
2 to 3 T Nutritional Yeast

Optional but a splash or pinch of the following if you choose...

Pink or Black Himalayan Sea Salt (or Miso, Braggs Liquid Aminos, or Coconut Aminos)
Crushed Red Pepper
Nutmeg
Grapeseed Oil (or Pumpkin Oil or Hemp Oil)