Preparation time is 10minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 250grams roasted red capsicum, jarred, drain and reserve the oil
- 400grams cannellini bean, drained
- 2 cloves garlic, unpeeled
- 1/2 medium lemon, juiced and zested
- 2tablespoons basil, fresh, chopped
- 30grams sundried tomatoes, drain and reserve the oil
- 1tablespoons pesto
- 1 large cucumber, sliced into batons
- 1 pinch cracked black pepper
Nutrition per serving
612kJ / 146Cal
612 Kilojoules or 146 Calories
7% of daily energy intake*
Protein
9.0grams
Fat
3.1grams
Carbs
16.2grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Jarred roasted red capsicum and a can of beans make this dip come together in minutes.
Method
Step 1 of 4
Place the roasted red capsicums, cannellini beans, garlic, lemon and basil in a food processor and add 2 tablespoons of the reserved oil from the jar of capsicums or sundried tomatoes.
Step 2 of 4
Blend to a smooth and silky dip, adding cold water if necessary.
Step 3 of 4
Place the dip in a bowl and top with a swirl of pesto and cracked black pepper. Serve with cucumber sticks.
Step 4 of 4
Scoop the dip into a bowl, season with cracked black pepper, scatter with chopped green olives and parsley and serve.
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