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Roasted red pepper dip

Today's dip is packed with protein from the beans and flavour from the roasted red peppers!

Vegan, nut free, soy free, gluten free | Serves 6 | DIP


  • 240g white beans (from a can), rinsed and drained
  • 100g roasted red peppers (from a jar)
  • 2 cloves of garlic
  • 1 teaspoon tahini
  • 1 tablespoon olive oil
  • Zest of 1 lemon
  • Juice of half lemon
  • Pinch of salt
  • 3 teaspoons of ice-cold water



1.Add all the ingredients in a food processor, except from the water and blend.

2.Add ice-cold water gradually and blend until you get a nice smooth texture.

3.Taste and adjust the seasoning with more salt or lemon if needed.



*Keep in the fridge up to 5 days.

*In makes a perfect spread for sandwiches.

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