Roasted Pepper and Butter Bean Dip with Cucumber
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Butter beans blend smoother than chickpeas and need no tahini to get there. Gram for gram the dip is under half the calories of hummus.
Doubles well and keeps three days in the fridge. It thickens overnight; loosen with a spoon of water.

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