My cannellini bean dip, which gets a boost from smoky Spanish piquillo peppers, is as creamy and tangy as it is simple to make. (Do you have a food processor? You're 99 percent there.)

Makes 5 cups


  • 2 shallots, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 3 anchovy fillets
  • 3 (15-ounce) cans cannellini beans, drained and rinsed (about 4 cups)
  • 3 Tbsp. lemon juice
  • 1/2 tsp. ground cumin
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1 (9-ounce) jar piquillo peppers, drained, patted dry, and finely chopped
  • 1/2 cup finely chopped cilantro


Total time: 15 minutes

In a food processor fitted with a metal blade, combine shallots, garlic, and anchovies, and pulse until finely chopped. Add beans, lemon juice, and cumin and process until smooth, scraping bowl occasionally. With machine running, add oil in a thin stream and process until creamy. Add salt and pepper and pulse to combine. Scrape mixture into a bowl and fold in piquillo peppers and cilantro. Serve with pita chips.

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