White bean and sun-dried tomato dip or sandwich spread {vegan, gluten-free} Recipe

Ingredients

• 15-oz can cannellini or small white beans, rinsed and drained
• 8 oil-packed sun-dried tomato halves
• 1/2 tsp piment d'Espelette or smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp mild red pepper flakes or a pinch of cayenne pepper
• 1/4 cup extra virgin olive oil (OR, preferably, the oil from the jar of sun-dried tomatoes)
• 2-3 Tbsp water, as needed to adjust consistency
• Kosher salt and fresh black pepper, to taste
View Full Recipe at The Perfect Pantry