zoom Roasted sweet pepper & cannellini bean dip
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    Roasted sweet pepper & cannellini bean dip

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    Roasted sweet pepper & cannellini bean dip

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 450ml (serves about 6 as a starter)

    Ingredients

    2 sweet peppers, stalks removed and deseeded
    1 tsp ground cumin
    2 tbsp olive oil
    400g can cannellini beans, drained
    1 unwaxed lemon, finely grated zest and juice of ½
    1 tbsp Cooks’ Ingredients Tahini
    2 tbsp extra virgin olive oil, plus extra to serve
    1 tsp dukkah
    Warm pitta, to serve
    Baby carrots, to serve

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Chop the peppers into chunks and place on a nonstick baking tray.

    2. Sprinkle over the cumin, then drizzle over the olive oil and season. Using your hands, toss the ingredients to coat, then roast for 30 minutes, until tender and slightly charred.

    3. Place the beans, lemon zest and juice, tahini and roasted peppers into a food processor with 2 tbsp cold water and blitz until smooth. While the processor is running, gradually pour in the extra virgin olive oil, until thick and velvety. Add more salt and lemon juice to taste.

    4. Transfer to a bowl and top with an extra drizzle of olive oil, then the dukkah. Serve with pitta and baby carrots on the side.

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