Low-Cal Bean Dip

Ingredients

• 1 (16 ounce) can cannellini beans, drained and rinsed
• 1 (7 ounce) jar roasted red bell peppers, drained and rinsed
• 1 small avocado, peeled and pitted
• 1/4 cup chopped fresh basil
• 1 1/2 tablespoons minced garlic
• 1 teaspoon lemon juice
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon curry powder
• 2 tablespoons extra-virgin olive oil