Smoky Red Pepper Bean Dip and Chive Guacamole
Sweet red pepper bean dip flavoured with smoked paprika and pomegranate molasses and a chive guacamole pepped up with lime.
Red Pepper Dip
large red pepper
tin white beans in unsalted water
(I used haricots) - rinsed and drained
plus a drizzle of good quality extra virgin olive oil
medium to large ripe avocado
mato - diced
juice of ½ lime
grind of black pepper
small bunch of chives - snipped
Grill the pepper until the skin burns, turning until all sides have been done. Place immediately in a plastic bag and seal. Leave for 5 mins to steam and loosen the skin. Peel off the skin.
Place all ingredients (except drizzle of oil) into a food processor (I used my ThermoCook) and blitz until the desired consistency is achieved. I like mine with a bit of texture.
Spoon into a bowl and drizzle a little extra olive oil over the top.
Mash the avocado and lime juice with a fork.
Stir in the tomatoes and pepper, followed by most of the chives.
Spoon into a bowl and sprinkle the remaining chives on top.
Recipe from Choclette @Tin and Thyme