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Roasted red pepper and cannellini bean dip with smoky pepper and almond topping

• Helena Busiakiewicz

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Serves 6

Easy

Prep: 10 mins

Cook: 25 mins

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This is a dip that I think has muhammara energy – muhammara is a Middle Eastern roasted red pepper and walnut dip.

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Try our roasted red pepper and cannellini bean dip with smoky pepper and almond topping, then discover red pepper soup, harissa, butter bean and red pepper orzo, or chicken, red pepper and olive cacciatore.

This version uses cannellini beans for creaminess and has a smoky almond and pepper topping for some crunch. This is a great one to whip up for big gatherings – simply serve with crackers and crudités, and allow everyone to dive in.

Roasted red pepper and cannellini bean dip with smoky pepper and almond topping recipe

Ingredients

Nutrition

• 3 tbsp olive oil

• 1 red onion

  finely chopped

• 2 garlic cloves

  grated

• 2 tsp smoked sweet paprika

• 1 tsp ground cumin

• 1 tsp hot chilli powder

• 540g jar of cannellini beans

• 480g jar of roasted red peppers

  drained and roughly chopped (275g drained weight)

• 2 tsp red wine vinegar

• 8g chives

  finely chopped, to garnish

• crackers and crudités

  to serve

TOPPING

• 2 tbsp olive oil
• 75g flaked almonds
• 1 tsp chipotle chilli flakes
• 1 tsp smoked paprika
• 2 tbsp honey

Nutrition: per serving

• kcal276
• fat17g
• saturates2g
• carbs18g
• sugars10g
• fibre6g
• protein9g
• salt0.9g

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Method

• step 1

  Put a large deep frying pan over a medium heat. Drizzle in the oil and, once shimmering, scatter in the onion. Cook for 10-12 mins until softened, golden and gently charred at the edges. Stir in the garlic, paprika, cumin and chilli, and cook for 2 mins, stirring often and being careful that it doesn’t burn.

• step 2

  Stir in the beans and their liquid, with 175g of the peppers. Stir to combine and simmer gently for 5 mins, then stir in the vinegar and leave to cool. Blitz in a high-powered blender until totally smooth. Taste for seasoning and adjust if you need to.

• step 3

  For the topping, heat the oil in a small frying pan, then cook the almonds for 5-6 mins, stirring often, until golden. Add the remaining 100g of peppers, chilli and paprika. Season with salt and pepper, then drizzle with the honey. Stir to coat, allow to bubble for a minute or so, then spoon straight on top of the dip.

• step 4

  Sprinkle with the chives and serve with crackers and crudités for dunking.

More red pepper recipes

Authors

Helena Busiakiewicz

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