Roast capsicum and cannellini bean dip
by
admin
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last modified
Sep 30, 2008 11:53 PM
This dip is really simple, looks amazing with any platter, and gives a healthy bean boost to boot!
Instructions
Place beans, capsicum, garlic and liquid from beans in a blender and blend until smooth.
Add lemon juice, season to taste.
- Recipe by:
- Niki Bezzant
First published June 2005
Recipe Information
Time to make: 5 minutes
- Vegetarian
Ingredients
- 400g can cannellini beans
- 1 oven-roasted red capsicum (to make your own: place capsicum in a 200°C oven until soft, cool and peel off skin)
- 1 clove garlic
- juice of 1 lemon
- salt and pepper
Nutrition Information
| per serve | |
|---|---|
| Energy | NS * |
| Protein | NS * |
| Fat - saturated |
NS *
NS * |
| Carbohydrates - sugars |
NS *
NS * |
| Dietary Fibre | NS * |
| Sodium | NS * |
| Calcium | NS * |
| Iron | NS * |
| * NS: Not specified | |
