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Easy charred pepper dip recipe

BetterBaskets
Easy charred pepper dip

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
  • Serves 4
  • 25 mins to prepare and 25 mins to cook
  • 285 calories / serving

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

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Each serving contains

Energy
1195kJ 285.0kcal
14%
Fat
10g
medium15%
Saturates
2g
low8%
Salt
0.4g
low6%
Sugars
11g
low12%

of the Reference intake

Carbohydrate 33.6gProtein 9.2gFibre 10.2g

Method

  1. 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.
  2. 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.
  3. 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.

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