White Bean, Red Pepper Dip

• 2 cups cooked white beans
• 1 large clove garlic
• 1/4 cup mint leaves, quickly blanched
• 1 teaspoon za'atar (or cumin)
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• 1/4 cup chopped red pepper, fresh or jarred
• 1/4 cup Greek yogurt
• 2 tablespoons grapeseed oil (or other neutral oil)
• 2 tablespoons fresh lemon juice
• 1 medium shallot
• 1/2 teaspoon chili garlic sauce

1. Put all the ingredients in a food processor, preferably in the order listed. Garlic, mint and shallot should be roughly chopped. Run until still a little bit coarse, or continue to smooth if you prefer.
2. If you find it too thick, add a little of the bean liquid. I expect I'll test the flavor slope as I make this again, possibly increasing the heat/spiciness. I won't use so much of either that the flavors are masked.

beans, clove garlic, mint, cumin, black pepper, salt, red pepper, greek yogurt, grapeseed oil, lemon juice, shallot, chili garlic

Taken from food52.com/recipes/23110-white-bean-red-pepper-dip (may not work)