Roast red pepper and bean dip
( MAKES 2 cups )
|400 g||Cannellini beans, drained|
|1||Red capsicum, roasted|
|¼ cup||Sun-dried tomatoes, chopped|
|1 clove||Garlic, chopped|
|½ tsp||Ground cumin|
|1 drizzle||Extra virgin olive oil, to serve|
|2 Tbsp||Pumpkin seeds|
|2 Tbsp||Dukkah, or use 3 Tbsp if you want more|
|1 packet||Pita bread, or bread of your choice, to serve|
- Blitz first 5 ingredients together until well combined and season with salt and pepper to taste.
- To serve, drizzle over extra virgin olive oil and sprinkle over 2-3 Tbsp pumpkin seeds, 2-3 Tbsp dukkah and the parsley. Serve with warm or toasted pita bread, or other fresh bread.