Smoky Dip

Instructions

1. 1

   Heat olive oil in a shallow pan over medium heat. Add minced garlic and sauté for about one minute until fragrant, being careful not to brown it.

   Tip: Use fresh garlic rather than jarred for the best flavor impact.

2. 2

   Add the drained white beans and roasted red peppers to the pan. Stir well to coat everything with the garlic oil.

   Tip: If using peppers packed in oil, you can skip some of the olive oil in step one.

3. 3

   Sprinkle in the smoked paprika, cumin, salt, and black pepper. Stir everything together and let it warm through for about 3 minutes, stirring occasionally.

   Tip: The spices release their flavors better when they bloom in the hot oil.

4. 4

   Transfer the warm mixture to a blender or food processor. Add the tahini and lemon juice.

   Tip: Let the mixture cool for one minute before blending to avoid splattering.

5. 5

   Blend until you reach your desired consistency. I prefer mine with some texture, so I pulse it rather than making it completely smooth.

   Tip: Add water one tablespoon at a time if you want a thinner, more spreadable consistency.

6. 6

   Transfer the dip to a serving bowl and let it cool to room temperature, about 10 minutes.

   Tip: The flavors develop and meld as it cools.

7. 7

   Just before serving, drizzle with a touch more olive oil and sprinkle the smoked sea salt flakes on top for extra flavor and visual appeal.

   Tip: You can prepare this ahead and refrigerate it for up to 3 days, then warm gently before serving.