Closer ~ Nine Inch Nails
Follower of Fashion ~ The Kinks
This dip is refreshing and very pretty, if a dip can be pretty? lol. It's better after being left in the fridge for a few hours so the flavours can blend. But we have eaten it straight away and it's still good. It still has a slight crunch to it from the pepper which we like. It's good as a dip, spread or a salad topping.
(Original recipe from the Rocket and Roses Vegan Kitchen)
1 tin of Haricot Beans, rinsed and drained
1 large Red Pepper, de-seeded and roughly chopped
1 garlic clove, chopped
1/4 tsp dried Thyme
1 tsp olive oil
Pinch of salt
In a food processor, place the beans and garlic, and pulse until they are broken down. Add the chopped pepper and blitz until the pepper has been blended into the beans. This takes a couple of minutes and you will need to push the mix down with a spatula a couple of times. Add the olive oil and salt and blitz for one more minute. Spoon the dip into a container and leave in the fridge until ready to eat.
