A creamy, fragrant bean dip finished with sweet roasted peppers and salty anchovies. Simple, rustic, and full of flavour—an absolute dream.
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Bean Dip and Roasted Peppers
Description
I always keep a can of beans in my pantry—they’re the one ingredient that never fails to save the day. With just a handful of simple staples, you can turn them into the most beautiful, creamy dip in minutes. Top it with sweet roasted peppers, a drizzle of good olive oil, and a little seasoning, and you have something that feels both rustic and refined.
It’s effortless, full of flavour, and exactly the kind of dish I love to pull together when I want something delicious without overthinking it.
Ingredients
Instructions
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Roast the peppers: Grill or char the peppers until blackened, cover in a bowl for 20 minutes, then peel and slice into strips. Toss with olive oil, 1 garlic clove (finely diced ) , parsley, half lemon juice, salt, and pepper.
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Make the bean dip: In a food processor, blend the beans, olive oil, 2 garlic cloves, lemon zest and juice, 2 anchovies (reserving rest for serving), salt, pepper, and an ice cube until smooth.
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Assemble: Spoon the dip onto a plate, top with roasted peppers, extra anchovies if you like, and drizzle over with roasted peppers oil.
bean dip, roasted peppers, quick and easy
