Roasted Red Pepper and White Bean Dip
One of my clients gave me a task: come up with a recipe that you can make at our office. It has to be no-cook, meat-free, dairy-free, requiring no special equipment...and it has to be completed in 10 min. And of course, nutritious!
I was in for a challenge!
Safe to say, the recipe was a hit (their words, not mine)!
It's packed with ingredients known to promote gut health, making it as good for you as it is tasty. The best part? It's incredibly easy to whip up!
Whether you're hosting a party or just want a healthy snack option, this is a go-to to keep in your arsenal.
THE RECIPE
SERVES 5
Ingredients
1 can of cannellini beans, drained (240g)
2 medium red peppers, deseeded, quartered (~380g)
½ + 1 tbsp extra-virgin olive oil
3 tbsp lemon juice
Zest from ½ lemon
1 tsp miso paste (optional)
30g roasted almonds
1 garlic clove
Salt and black pepper
Large handful of fresh basil leaves
Garnish
2 basil leaves, thinly sliced
¼ tbsp extra-virgin olive oil
5 roasted almonds, crushed
Directions
First, roast the bell peppers. Rub them with ½ tbsp olive oil and place it under a grill, over an open flame, or in an air fryer. Cook until the pepper has softened and the skin has softened. I do mine in the air fryer — place peppers flesh side up at 200°C for 15 minutes.
Once the peppers are ready, leave them to cool and remove the skin. Set it aside.
In a blender, add all the ingredients for the dip including the cooled peppers. Blend till it has reached your desired texture – feel free to keep it chunky, or go as smooth as you’d like!
Garnish with basil leaves, almonds, and a drizzle of olive oil.
Notes
Serve the dip with toasted pita. For something lighter, pair it with your favourite crackers or crudités.
If you don’t have whole roasted almonds, you can use 1 tbsp of almond butter in place of it.
Nutrition
Per Serving:
Calories: 153kcal
Carbohydrates: 9.5g
Protein: 6.2g
Fat: 8.5g
Sugar: 4.1g
Sodium: 93g
Fibre: 6.3g