SPICY PEPPER & BEAN DIP

Ingredients:

• 2 red capsicum
• 1/2 cup boiled kidney beans (rajma)
• 2-3 tbsp olive oil
• 2 -3 tsp chilled water
• 1 tsp chopped garlic
• 1/2 tsp chilli flakes
• 2 tsp lime juice
• 1 tbsp chopped onions
• 2 tsp chopped parsley
• 2 tsp tomato sauce
• 2 tsp red chilli sauce
• 2 tsp cream cheese
• Salt and crushed black pepper to taste
• 3-4 green olives
• 3-4 black olives
• 2 tbsp assorted nuts

Method:

1. Apply little oil on the red capsicums and roast them on a live flame or in the oven until lightly charred, finely chop them and keep aside.
2. Using a food processor, combine together the boiled kidney beans with the roasted chopped red capsicums and all other ingredients and mix together until it becomes a smooth paste.
3. Pour the mixture into a bowl and adjust the seasoning as required. Add in some lime or honey as needed to balance the flavours, then allow to chill.
4. Remove the dip once chilled and portion into serving bowls, drizzle over with a little olive oil on top, garnish with fresh herbs, nuts and seeds of your choice and serve with cheese straws, garlic bread, herb rolls etc.

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