Roasted Red Pepper and Cannelleni Bean Dip (Syn Counted)

Prep time: 15 Minutes
Moderately Easy
Serves 2

  • 1 large red pepper, deseeded and cut into strips

  • 1 x 450g tin cannellini beans

  • 1 tsp Harrisa Spice or 2 drops Red Chilli Spice Drops®

  • 6 drops Garlic Spice Drops®

  • 1/4 tsp sea salt

  1. Roast the red pepper in a preheated oven at 2180°C/350°F/gas mark 4 for 15 minutes until tender. Remove from the oven.
  2. In a blender, add the cannellini beans plus half the water from the tin with the rest of the ingredients including the roasted pepper and blend until smooth.
TIP: Squeeze a little lemon juice to give it a refreshing touch.

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