Ingredients

• 1 (15 ounce) can cannellini, beans-drained and rinsed
• 1/2 cup chopped roasted red pepper (if canned make sure to pat them dry)
• 1/2 teaspoon coarse salt
• 1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
• 1/4 teaspoon paprika (i used smoked for a little added zing)
• 2 garlic cloves
• 1/2 teaspoon red pepper flakes (can use less if not a big fan of spicy)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon balsamic vinegar