Roasted Pepper and Butter Bean Dip with Cucumber

Make roasted pepper and butter bean dip with cucumber, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Butter beans, tinned and drained (Drained weight.)
60 g Roasted red peppers from a jar, drained (Drained and patted dry, or the dip is watery.)
1 clove, about 3 g Garlic
1 tsp (5 g) Olive oil
A squeeze Lemon juice
A pinch Smoked paprika
150 g Cucumber
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Blend the beans, peppers, garlic, oil, lemon and paprika until smooth, adding water a tablespoon at a time if it will not move.
2. Taste and salt. Jarred peppers vary, so it may want more lemon too.
3. Cut the cucumber into thick batons and eat with the dip.

Check ingredient packaging for allergen information.
Jarred peppers in brine often list sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/roasted-pepper-butter-bean-dip

AI-generated images illustrating the recipe.

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