Red pepper and cannellini bean dip

I love dips, along with crudités, oat cakes, tortilla chips etc. (usually with something alcoholic).

Red pepper and cannellini bean dip

Most shop bought dips are pretty awful, and this dips is quick, and, easy to make and tastes so much nicer than the gloop most supermarkets try to pass off as dip.  If you’re having friends round, it’s also something you can give the poor vegan who has to miss out on the cheese based scrumptiousness that usually goes so well with drinks.

Ingredients

400gm Can of cannellini beans

Juice of half a lemon

2 Roasted red peppers (I use the ones in jar, but you can roast your own peppers if you prefer)

1 Clove garlic

1 tbsp Olive oil

Salt

Method

  1. Drain the beans, and retain some of the water the beans came with.
  2. In a blender or food mixer, add the beans, peppers, lemon juice, olive oil and garlic and blitz until the mixture is smooth
  3. If the mixture is too dry, add a little of the water the beans came in.
  4. Taste the mixture and season with salt if necessary

2 Comments

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