My sister Carol's recipe that I'm using for my veggie platter this evening. It's addicting.
15 oz can Cannelloni beans (she uses Garbanzos)
10 oz jar roasted red peppers- drained
1 clove garlic
1 tsp ground coriander (she substitutes cumin)
1/4 tsp crushed red pepper
1 Tbs lemon juice
Salt to taste
1 tsp dried thyme
1/3 cup olive oil
Combine all ingredients except oil in food processors. When combined, drizzle in oil with motor running until smooth. Service with crostini, crudites, or crackers.
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