Roasted red pepper dip
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
Ingredients:
- 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
Steps:
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.
Enjoy!
Notes:
*Keep in the fridge up to 5 days.
*In makes a perfect spread for sandwiches.
Did you try this recipe?
Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood