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Easy charred pepper dip recipe

Easy charred pepper dip recipe

1 rating

Sweet and smoky, this dip is made with cannellini beans and peppers. Lightly spiced with paprika and cumin, this tastes great with crunchy veggies for dipping. See method

  • Serves 4
  • 25 mins to prepare and 25 mins to cook
  • 285 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 small garlic bulb, halved widthways
  • 375g pack Nightingale Farms peppers, halved, seeds and pith removed
  • 2 tbsp extra virgin olive oil, plus extra to drizzle
  • 400g tin Tesco cannellini beans, drained and rinsed
  • 2 tbsp Tesco tomato purée
  • 2 tsp smoked paprika
  • ½ tsp ground cumin
  • 2 tbsp basil, leaves and stalks finely chopped, plus a few leaves to serve
  • ½ lemon, zested and juiced
  • ¼ tsp crushed chilli flakes (optional)

To serve

  • 3 Tesco malted grain & rye folded flatbread, toasted and cut into strips
  • 2 carrots, peeled and cut into batons
  • 4 sticks celery, cut into batons
Packed with flavour and 2 of your 5 a day

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    2g 8%
  • Sugars

    11g 12%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 33.6g Protein 9.2g Fibre 10.2g


  1. Preheat the grill to high. Place the garlic and red peppers, cut side down on a baking tray. Drizzle with 1 tbsp oil and grill for 15 mins until blistered and charred. Remove the garlic after 8-10 mins when golden and soft.
  2. When cool enough to handle, peel and discard the pepper and garlic skins. Place the roasted pepper, garlic, 1 tbsp oil, beans, tomato puree, smoked paprika, cumin, basil, lemon zest and juice in a blender and whizz until smooth. Add a splash of water if needed to catch the blades. Season to taste with freshly ground black pepper.
  3. Cut the green pepper into strips. Spoon the dip into a bowl, garnish with an extra drizzle of oil, a scattering of basil leaves and a pinch of chilli flakes. Serve a with the toasted flatbreads and sliced vegetables.

Tip: This dip will keep in the fridge in an airtight container for up to 5 days.

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