Roasted Red Pepper And White Bean Dip

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1 can garbanzo beans, rinsed and drained

1 1/2 cups roasted red peppers, cut into pieces

2 cans cannellini beans, rinsed and drained

zest and juice of 1 lemon

1 tbsp. extra virgin olive oil

1 tsp. dried red chili flakes

1 tbsp. thyme, removed from stems and minced

1 tbsp. flat leaf parsley, chopped

salt and fresh ground black pepper, to taste

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