Two weeks ago I shared my quest towards incorporating more protein into my diet with you, along with the first spread/dip that came out of that: the spicy red lentil pumpkin spread. Today I have another spread/dip to share with you, this one made of black beans and grilled pepper. It’s a super simple recipe with very few ingredients and there’s no cooking involved, so you should be able to whip this up in minutes. This black bean pepper spread works wonderfully on sandwiches or toasts, but can also be used as a dip with nachos or veggies. It’s hearty, slightly smoky with a kick. Definitely worth a try!
Ingredients
1 (400g) can black beans
1/2 (300g) jar pickled grilled red pepper
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
Pinch of salt
Drain and rinse the black beans, and transfer to a mixing bowl. Take half a jar of pickled grilled sweet red peppers, and roughly dice them.
If you can’t get your hands on pickled grilled peppers, you can use a jar of non-pickled grilled peppers, or grill your own. In that case add a little bit of olive oil and balsamic vinegar, about a teaspoon of each should suffice. Add more if the spread comes out too dry.
Add the peppers to the mixing bowl along with the paprika, garlic powder, cayenne pepper, smoked paprika and a pinch of salt. Blend everything together using a handheld blender (or use a food processor). That’s it!
Told you it was ridiculously simple! Like the spread I shared two weeks ago, this black bean pepper spread would be great to serve at a party or bring to a potluck. It would work wonderfully with toppings such as avocado, spring onion, cherry tomatoes, sweet corn, cilantro or crispy lettuce. A wedge of lime would be wonderful with it as well.
