Roasted pepper and broad beans dip
This roasted pepper and broad beans dip is vegan, healthy, low-carb, low-cal and gluten-free. Most importantly it’s really yummy and super easy to make, particularly if you have leftover roasted/barbecued/grilled veggies. ( You can use roasted/grilled garlic, instead of raw – add about 4 cloves to the food processor. Add some chilli flakes or a chilli pepper to make it more spicy. Serve it with crudites or as a spread on toast or nibbles and in sandwiches.
Ingredients
Method
- Blanch the broad beans in boiling water (or steam them) then rinse under cold water and cool.
- Remove their membrane, by popping the beans out with your fingers.
- Remove the skin of the roasted pepper.
- Put the roasted pepper & beans into a small food processor.
- Add the rest of the ingredients, then whiz until you get a textured paste.
- Taste and season to your liking.
- Cover and keep chilled until serving, or up to 3 days.