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Easy charred pepper dip recipe

2 ratings

Sweet and smoky, this dip is made with cannellini beans and peppers. Lightly spiced with paprika and cumin, this tastes great with crunchy veggies for dipping. See method

Serves 4
25 mins to prepare and 25 mins to cook
285 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

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

Packed with flavour and 2 of your 5 a day

Each serving contains

Energy
1195kj
285kcal 14%
Fat
10g 15%
Saturates
2g 8%
Sugars
11g 12%
Salt
0.4g 6%

of the reference intake
Carbohydrate 33.6g Protein 9.2g Fibre 10.2g

Method

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.
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.
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.

See more Pepper recipes