Roast capsicum and cannellini bean dip
- 400g can cannellini beans, drained and rinsed
- 1 oven-roasted red capsicum (to make your own: place capsicum in a 200°C oven until soft, cool and peel off skin)
- 1 clove garlic
- juice of 1 lemon
- salt and pepper
No nutrition information available for this recipe.
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Hanu de Jong
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