Roasted Capsicum and Cannellini Bean Dip

This is a tasty dip that can be used not only as a healthy snack, but is also great for entertaining. It can also be used as a spread for sandwiches or wraps. I find that allowing it to sit in the fridge overnight before eating it allows the flavours to develop.


  • 1 x 400g can of no added salt cannellini beans, drained and rinsed

  • 1 medium capsicum (bell pepper) - any colour, cut into strips

  • 2-3 cloves of garlic (unpeeled)

  • 2 tblsp extra virgin olive oil

  • 1 tsp ground cumin

  • Pepper to taste


  1. Pre-heat oven to 180 C. Place garlic and capsicum on a lined baking tray. Bake in oven for 15 minutes. Once cooked, remove from oven and allow to cool.

  2. Peel garlic and place in a food processor with all other ingredients. Blend until smooth. Serve with vegetable crudites, wholemeal crackers or wholemeal lavash bread. Refrigerate and keep covered for up to five days.