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a bowl of orange roasted capsicum dip with fresh parsley on top.

Roasted Capsicum Bean Dip

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 400 g cannellini beans drained
  • 1 cup sliced roasted peppers drained (see notes)
  • 1 clove garlic
  • ¼ lemon juiced
  • 1 tbsp olive oil
  • salt to taste
  • ¼ tsp paprika
  • fresh parsley to garnish (optional)

Method
 

  1. Add beans, roasted peppers, garlic, lemon, and oil to a food processor and blitz until smooth and creamy, adding more lemon juice and oil as needed. Season to taste with salt.
  2. Spoon into a serving bowl and sprinkle over paprika. Garnish with parsley, if using and serve with pita chips or tortilla chips.

Notes

I used jarred roasted peppers but you could easily roast your own capsicum if you prefer.