Top image via Cava Grill
Bean dips are fairly uncommon in Asia and if found, most of them contain cream / milk or are made of chickpeas (which many of us cannot digest and end up making us feel bloated), so I love to make my own which is free from gluten, dairy and low in salt and sugar.
- Whole red pepper (capsicum)
- Tahini paste
- One can of cooked and drained cannellini beans (white beans)
- Salt, pepper, paprika
- Whole garlic, 2-3 shallots
- One juice of a lemon
- Chilli sauce (optional)
- Turn your oven on to 160° C.
- Wash and de-seed your pepper.
- Set the pepper, shallots and garlic onto a baking tray.
- Brush with some oil and sprinkle with sea salt.
- Place the pepper face up for 10 minutes then face down for the remaining time.
- Bake for 45 minutes.
- Add all of the ingredients listed above into a food processor and blend till roughly smooth.
- Transfer into a jar or dish and either eat warm or refrigerate.
- This dip is great for eating with vegetable crudities, grissinis, crisps, as a salad dressing or even on your sandwich or in your pasta sauce!
- The paprika gives it a delicious smoky flavour as well as making the colour pop so make sure to add it.
Tip: because of the lemon and garlic this dip will be automatically preserved and can be kept for 3-4 days in the fridge.
That’s all friends
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