Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Easy charred pepper dip recipe

Easy charred pepper dip recipe

6 ratings

Sweet and smoky, this dip is made with cannellini beans and peppers and provides 2 of your 5-a-day. Lightly spiced with paprika and cumin, it tastes great with crunchy veggies for dipping. See method

Ingredients

  • 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
2 of your 5-a-day

Each serving contains

  • Energy

    1195kj
    285kcal     14%

  • 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

Method

  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.

See more Pepper recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.