Roasted Red Pepper Dip | Vegan
This creamy, delicious roasted red pepper and white bean dip is packed with protein and nutrients.
Equipment
- Food processor / Blender
Ingredients
- 2 big red peppers
- 400 g white beans (canned/cooked)
- 3 garlic cloves
- 3 tbsp olive oil
- 2 tsp pine nuts (optional)
- ½ tsp cumin
- ½ tsp coriander seeds
- ½ tsp smoked paprika
- salt to taste
Additional
- nigella seeds
- fresh parsley
- olive oil
Instructions
- Preheat the oven to 180°C.
- Cut the peppers in half and remove the seeds. Place them, along with the garlic cloves, on a baking tray lined with baking paper. Bake for about 15 minutes, or until tender, then peel and set aside.
- Place the drained white beans and all remaining dip ingredients in a food processor or high-speed blender and blend until silky smooth.
- Transfer to plates, drizzle with olive oil, and sprinkle with chopped parsley and nigella seeds.
www.goodbalancedfood.com