Cannellini & Roasted Red Pepper Dip

Cannellini & Roasted Red Pepper Dip

The combination of smoky & sweet charred red peppers with creamy cannellini beans is incredible in this mediterranean inspired dip. Our favourite way to eat these is with some homemade wholemeal pita chips and a drizzle of pesto on top.


Red peppers have always been our favourite colour of peppers. Yes, this is because they have a sweeter taste, but they're actually the most nutritious. Because they’ve had longer to ripen they contain higher levels of vitamin C, carotenoids and other antioxidants. Just 1 cup of red peppers will provide you with over 150% of you daily vitamin C needs! When it comes to carotenoids, red peppers contain over 30 different types. These provide protection from free radicals that can damage your body’s cells and lead to disease.  A lot of research is being carried out to look at the protective properties of bell peppers and their role in possibly preventing cardiovascular disease and cancer. Like other types of beans, cannellini beans are high in fibre, protein, antioxidants and they also contain the essential amino acid leucine. Essential means that your body can't make and you need to get it from your diet. Leucine is a type of branched-chain amino acid (BCAA). It's required to build muscles which is why a lot of bodybuilders take a BCAA supplement. So next time you want a dose of BCAAs, reach for this dip! Not too shabby for a cheap and easy to prepare recipe!

Ingredients:

  • 1 tin of cannellini beans
  • 1 red pepper
  • 1 garlic glove
  • 1 TBSP balsamic vinegar
  • handful fresh basil leaves
  • 2 TBSP extra virgin olive oil
  • squeeze of lemon juice
  • salt & pepper to taste

Instructions:

  • Preheat the oven to 200°C.
  • Half the red pepper and place on a baking tray. Roast them until they’re black and blistered – roughly 35 minutes.
  • Then place the peppers in a bowl and cover the bowl with clingfilm for a couple of minutes. The steam makes it much easier to peel the skin off the peppers.
  • Peel the skin off the red peppers and roughly chop them.
  • Place all of the ingredients, except for the olive oil, in a food processor.
  • Pulse a few times, then slowly pour in the extra virgin olive oil and blend until smooth.

*We served this with some pesto drizzled on top and wholemeal pita chips. To make pita chips just chop fresh pita into triangles and bake @ 200°C for ~10 minutes.