Low-Cal Bean Dip - cooking recipe

Ingredients

1 (16 ounce) can cannellini beans, drained and rinsed
1 (7 ounce) jar roasted red bell peppers, drained and rinsed
1 small avocado, peeled and pitted
1/4 cup chopped fresh basil
1 1/2 tablespoons minced garlic
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon curry powder
2 tablespoons extra-virgin olive oil

Preparation

Put cannellini beans, roasted red bell peppers, avocado, basil, garlic, lemon juice, balsamic vinegar, paprika, salt, pepper, and curry powder in a food processor bowl; process until smooth. With the processor running, slowly stream olive oil into the mixture until smooth.