Red pepper and white bean dip

Red pepper and white bean dip

By
From
The Medicinal Chef
Serves
2-4
Photographer
Martin Poole

My variation on red pepper houmous goes with everything, but without roasting the peppers, thereby keeping the nutrients intact.

Ingredients

Quantity Ingredient
2 red peppers, diced
400g canned cannellini beans, drained
1 garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
sea salt
black pepper

Method

  1. Put all the ingredients, reserving 1 tablespoon of the cannellini beans, into a food processor. Season with salt and pepper and process to make a thick, luscious dip. Stir the reserved beans through the dip and serve with sliced toasted pitta bread, celery sticks, or any other suitably ‘dippy’ ingredient.

Good for

  • Skin: Acne, Eczema

    Immune system: Colds & flu

    Heart & circulation: High cholesterol
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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