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Smokey red pepper, basil and haricot bean dip

Updated: Oct 5, 2019


2 sweet pointed peppers

2 tbsp olive oil

1/2 tsp sweet smoked paprika

A small handful of fresh basil

A few stalks of fresh thyme

400g tin cooked haricot beans in water

1 tsp tomato puree

1 tbsp lemon juice



1. Preheat the oven to 190 degrees Celsius.

2. Wash, deseed and cut the peppers into rough pieces, place in a roasting tray and coat with 1 tbsp of the oil, the paprika, salt and pepper. Cook in the oven until tender and slightly charred at the edges, around 20-25 minutes.

3. Roughly chop the herbs and add to a blender along with the beans (drained), the peppers and all of the other ingredients.

4. Blend until smooth, season to taste with salt and pepper.


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