Vegan Easy Garlic Herbed Three Bean Dip

For the herb roasted tomatoes and peppers:
2 cups cherry tomatoes, halved
1 cup sliced bell pepper
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon red pepper flakes
3 garlic cloves, minced

For the sautéed beans: 
2 tablespoons olive oil
1 (15-ounce) can kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained + rinsed
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dried thyme

For the dip: 
2 (15-ounce) cans cannellini beans, drained and rinsed
¼ cup water
¼ cup organic raw almond butter 
¼ cup olive oil
3 garlic cloves, chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon dried thyme

For serving:
2 cups organic tortilla chips, crackers, or pita bread
Fresh cilantro or parsley, for garnish

Orchids + Sweet Tea