A smoky bean dip from two cupboard staples
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
White beans make a soft dip without much oil. Roasted peppers contribute sweetness and colour, and smoked paprika gives the impression of a longer cooking process. Start with a small amount: a smoky note should not hide the beans completely.
For 4 snack portions, use 1 × 400g tin cannellini beans, drained and rinsed; 120g jarred roasted red peppers, drained; 1 tablespoon olive oil; 1 tablespoon lemon juice; ½ teaspoon smoked paprika; 2–3 tablespoons drinking water; and 1 teaspoon chopped parsley. Serve with seeded crackers, checking their allergen labels.
Blend the beans, peppers, oil, lemon and paprika until creamy, scraping the processor bowl as needed. Add water gradually to loosen. Taste before adding a pinch of salt; jarred peppers vary. If the flavour seems sweet but dull, add another teaspoon of lemon rather than more paprika.
Spoon into a bowl and make a shallow swirl and scatter with parsley. Allow 10 minutes. For a warm version, heat the dip gently in a saucepan with a little water until steaming hot, stirring so it does not catch. Refrigerate the cold version promptly and use within 48 hours; follow shorter instructions on the opened pepper jar.