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.