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Roasted Red Pepper & Garlic White Bean Dip

Posted by Mary M. on April 15, 2013

Roasted Red Pepper & Garlic White Bean Dip

Roasted vegetables are the king of all vegetables. Throw in some white beans for creaminess, fresh herbs, lemon juice and olive oil and we're talkin' crave-worthy. This recipe is reminiscent of a hummus but smoother and you don't have to bother with trying to scrounge up some tahini.

Roasted Red Pepper White Bean Dip

Prep Time: 5 minutes
Cook Time: 40 minutes
Recommended Pellets: Any

INGREDIENTS:

4 cloves roasted garlic (we'll tell you how to roast a whole head of garlic)
2 roasted red peppers (ditto the above)
2 cans cannellini beans, drained and rinsed (or other white bean)
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
4 teaspoons fresh squeezed lemon juice
1 1/2 teaspoons salt (or more, to taste)

ROASTED RED PEPPERS & GARLIC:

First we need to roast the garlic and red peppers. This is so easy to do and so flavorful, you'll be wondering why you haven't roasted these guys for every dish.

Roasting the garlic takes away a little of its edge and potency but replaces it with a smoky-toastiness that will have you adding roasted garlic to just about everything you eat. You may even be tempted to munch on some while it's fresh, warm from the Traeger.

Start the Traeger on Smoke with the lid open for 4-5 minutes (or until the fire is established). Then preheat to 400 degrees F.

It's easiest to roast the entire head of garlic, or even better, several heads of garlic. (You won't regret it!) Keep the unused cloves in the fridge and whip them out to make future dishes extraordinary. (Roasted garlic makes the ultimate garlic bread!)

Peel away the outside layers of the garlic husk. Cut off the top of the garlic bulb, exposing each of the individual cloves.

Drizzle olive oil over the top of the head of garlic and rub it in.

Wrap the garlic in foil, completely covering it. Put the head of garlic and the two red peppers (washed and dried) on the Traeger. Roast the garlic for 25-30 minutes and the peppers for about 40 minutes. Rotate the peppers a quarter-turn every 10 minutes until the exterior is blistered and blackened.

Pull the peppers off the grill and put them in a bowl. Cover the bowl with plastic wrap and leave them for 15 minutes. The steam will loosen the skins so that they slip off like a drumstick covered in barbecue sauce.

Peel off the pepper skin.

Cut off the stems and scrap out the seeds and they're ready to use.

As for the garlic, let it cool and then pull out the individual cloves as needed. (If any of the outside cloves get too dark, just throw them away)

THE DIP

In a blender put the roasted red peppers, 4 cloves of roasted garlic, dill, parsley, drained and rinsed beans, olive oil, lemon juice and salt.

Blend until the dip is smooth and creamy. You may need to scrape down the sides of the blender a couple of times. If it's having difficulty blending or looks too thick add more olive oil or lemon juice. (Add more lemon juice if it tastes like it needs more acid or brightness.)

The great thing about this recipe is you can tweak it to taste how you like it to taste. Add more fresh herbs if you want it more herbaceous or more salt if it tastes bland. You could even add in some red pepper flakes if you wanted a hit of heat.

Serve this tasty dip with some fresh-cut vegetables, warm grilled pita (or naan bread), kebabs or just about anything.

Roasted red pepper and garlic white bean dip