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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g broad beans
  • 1 roasted/grilled/barbecued bell pepper
  • 1 roasted carrot optional or a pinch of muscovado sugar
  • ½ tsp ground cumin
  • 1 small handful of coriander leaves or mint leaves
  • Juice of ½ lemon
  • 1 tsp olive oil
  • 1 garlic clove
  • Salt and pepper

Method
 

  1. Blanch the broad beans in boiling water (or steam them) then rinse under cold water and cool.
  2. Remove their membrane, by popping the beans out with your fingers.
  3. Remove the skin of the roasted pepper.
  4. Put the roasted pepper & beans into a small food processor.
  5. Add the rest of the ingredients, then whiz until you get a textured paste.
  6. Taste and season to your liking.
  7. Cover and keep chilled until serving, or up to 3 days.