Ingredients
1 (15-ounce) can cannellini beans, rinsed and drained
1/2 cup roasted red peppers, drained and roughly chopped
3 tablespoons fresh lemon juice
2 garlic cloves, roughly chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) crumbled feta
1 tablespoon chopped fresh oregano or 1 teaspoon dried
Pita bread, cut into triangles
Preparation
Combine the beans, peppers, lemon juice, garlic, oil, cayenne, salt, and pepper in the bowl of a food processor fitted with a metal blade. Process until smooth.
Add the feta and oregano and pulse to just combine. Transfer the contents to a small bowl.
Serve with toasted pita wedges. The dip can be covered and refrigerated for up to 3 days.
