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Easy charred pepper dip recipe
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6 ratings
Sweet and smoky, this dip is made with cannellini beans and peppers and provides 2 of your 5-a-day. Lightly spiced with paprika and cumin, it tastes great with crunchy veggies for dipping. See method
Ingredients
- 1 small garlic bulb, halved widthways
- 375g pack Nightingale Farms peppers, halved, seeds and pith removed
- 2 tbsp extra virgin olive oil, plus extra to drizzle
- 400g tin Tesco cannellini beans, drained and rinsed
- 2 tbsp Tesco tomato purée
- 2 tsp smoked paprika
- ½ tsp ground cumin
- 2 tbsp basil, leaves and stalks finely chopped, plus a few leaves to serve
- ½ lemon, zested and juiced
- ¼ tsp crushed chilli flakes (optional)
To serve
- 3 Tesco malted grain & rye folded flatbread, toasted and cut into strips
- 2 carrots, peeled and cut into batons
- 4 sticks celery, cut into batons
2 of your 5-a-day
Each serving contains
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Energy
1195kj
285kcal
14%
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Fat
10g
15%
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Saturates
2g
8%
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Sugars
11g
12%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 33.6g
Protein 9.2g
Fibre 10.2g
Method
- Preheat the grill to high. Place the garlic and red peppers, cut side down on a baking tray. Drizzle with 1 tbsp oil and grill for 15 mins until blistered and charred. Remove the garlic after 8-10 mins when golden and soft.
- When cool enough to handle, peel and discard the pepper and garlic skins. Place the roasted pepper, garlic, 1 tbsp oil, beans, tomato puree, smoked paprika, cumin, basil, lemon zest and juice in a blender and whizz until smooth. Add a splash of water if needed to catch the blades. Season to taste with freshly ground black pepper.
- Cut the green pepper into strips. Spoon the dip into a bowl, garnish with an extra drizzle of oil, a scattering of basil leaves and a pinch of chilli flakes. Serve a with the toasted flatbreads and sliced vegetables.
Tip: This dip will keep in the fridge in an airtight container for up to 5 days.
See more Pepper recipes