Happy Wednesday to you all,
I’m right in the middle of making apple sauce and other apple goods from the mound we picked this weekend at my mother’s friends house. This is the first time we’re dealing with the abundance of autumn and whilst it’s very enjoyable I’m scratching my head trying to figure out what to do with all the apples. In all my apple confusion I decided it was time to share this recipe with you and having nothing to do with apples it feels rather refreshing; it’s a delicious roasted pepper bean dip!
If you haven’t noticed yet I’m a bean dip-oholic. Rob is too so we are always making new batches of various kinds. It seems most of them contain cumin and some kind of pepper and this one is no different. Although it is a little special as it contains actual roasted bell peppers which makes it damn delicious.
Combined with cannelini beans it creates a creamy orange delight perfect for spreading on toast, dipping crackers or crudites into or dollop onto throw together meals in a bowl. For the record that last suggestion is my go to several times a week when there are various leftovers that need eating but needs a little bit of spruce and flavour.
Regarding the beans; you could use any kind of white or light bean in this recipe. Butter beans and chickpeas would both be great substitutes. Even darker coloured beans would work too like kidney or pinto beans. However I can’t guarantee the beautiful orange colour if you stray away from the lighter ones.
Now it’s time for me to return to my apple marathon and as I wave the flies of my arms I say good bye and see you soon my friends. Please make the dip and enjoy! x
ROASTED RED PEPPER + CANNELINI BEAN DIP
YIELDS: 2 cups / TIME: 10 min + 45 min roasting time
2 red bell peppers
1 cans cannelini beans, or equivalent home-cooked
1/2 lemon, juice
1-2 garlic cloves, minced
2 tbsp nutritional yeast
1 tsp cumin
A dash of cayenne pepper
2 tsp maple syrup
Garnish; paprika powder and fresh parsley
Preheat your oven to 220 degrees celsius and place your bell pepper on a foil lined baking tray.
Roast peppers for roughly 40 minutes or until blistered and blackened.
Place the peppers in a paper bag and seal tight for roughly 5 minutes, this will loosen the skin, before peeling of the skin and removing the core and seeds.
Place the flesh of the red peppers along with all the remaining ingredients in a high speed blender or food processor and blend until smooth.
Serve in a bowl and garnish with some paprika powder and fresh parsley.
Keep in an air tight container in the fridge for up to a week.