Roasted Red Pepper & Cannellini Bean Dip – Justine Wall

Justine Walls roasted Red Pepper & Cannellini Bean DipJustine Wall’s Roasted Red Pepper & Cannellini Bean Dip

Justine says: “I am rather undecided what the best name for this little dish is: it is a sort of hummus, but has so many other lovely bits in it that have settled on calling it a dip- it’d be perfect with fresh vegetables, but, as pictured, I use it as a spread on seed crackers, and it is also brilliant spread on toast, and topped with a fried egg and a little grated parmesan. I pop my leftover dip into an old jam jar- I keep my jam jars as I use them for a wide variety of purposes, and find they come in very handy for things such as this.”

Serves 2 as a light lunch, with crackers and a salad

Preheat oven to 180 degrees Celsius

1 red onion, peeled and quartered
2 cloves garlic, peeled and kept whole
1 red pepper, topped and deseeded, and cut into quarters
3 tbsp olive oil
1 tin cannellini beans, rinsed and drained
Small handful coriander
A few sprigs each of coriander, parsley and basil
Zest and juice of ¼ lemon
¼ cup grated parmesan
Good grinding black pepper
½ tsp Maldon salt
½ tsp Sweet Paprika (Pimenton)

Pop the red pepper, onion and garlic into a small roasting tin, drizzle with 2 tbsp of the olive oil, and roast for 30-40 minutes. If you have a fan oven, or one which dries roasts out, please cover with a tin foil type lid, loosely. You want the vegetables to roast, and be slightly blackened at the end of the cooking time. Remove from the oven and set aside when done.

Rinse and drain your cannellini beans and place them in a medium sized bowl or jug, one with fairly high sides as you will be whizzing it all up with a blender.

Add the roasted vegetables, including the oil from the pan, and the rest of the ingredients. Blend to a smooth paste using a hand held blender. Taste for seasoning, and adjust to taste.

Michael’s wine recommendation – CLICK HERE

Asara MCC Brut 2007 copy

Justine WallJustine Wall

I live on Salisbury Plain, England, in a very old, wonky thatched cottage that looks like it’s been iced with royal icing and topped with Shredded Wheat. I grew up in South Africa, but have lived in England for 18 years.

I run my design business, Hector and Haddock, from my studio at home where I design linocuts, screen prints, tea towels and greeting cards. A complete bibliophile and self confessed hoarder, all of my designs and work pay homage to vintage graphics and paper. I also use this extensive paper ephemera collection to create bespoke paper pictures for clients.

More than anything, I love to cook for people. I hope that you find these recipes helpful, inspiring and delicious, even if you don’t follow a gluten free diet.

Visit my blog – CLICK HERE

Spoon logo