Simple healthy 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
- sesame seeds
- fresh parsley
- olive oil
Instructions
- Preheat the oven to 180°C.
- Cut the peppers in half and remove the seeds. Place them together with the garlic cloves on the baking tray lined with the baking paper. Bake for about 15 min or until cooked through, then peel and set aside.
- Place the white beans (drained) and all other dip ingredients in a food processor/high-speed blender and blend until silky smooth.
- Transfer to plates add drizzle of olive oil and sprinkle with the chopped parsley, nigella seeds, and sesame seeds.
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