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–+ servings
Smoky red pepper dip sitting in a bowl of chips.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dips, Spreads & Sauces
Cuisine: British
Keyword: butter beans, dip, meze, pomegranate molasses, red peppers, smoked paprika
Servings: 3 people
Calories: 121kcal
Author: Choclette @ Tin and Thyme

Equipment

Ingredients

Red Pepper Dip

  • 1 large red pepper
  • 400 g tinned white beans of your choice rinsed and drained (I like butter beans)
  • 1 clove garlic
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 tbsp pomegranate molasses
  • 1 tbsp extra virgin olive oil + extra to drizzle over the top (optional)
Metric - US Customary

Instructions

  • Grill the pepper until the skin burns, turning until all sides have been done. Place immediately in a plastic bag and seal. Leave for five minutes to steam and loosen the skin.
    1 large red pepper
  • Take out of the bag and immediately peel off the skin. Then remove the stem and seeds.
  • Place all ingredients (except the drizzle of oil) into a food processor and blitz until the desired consistency is achieved. I like mine with a bit of texture.
    400 g tinned white beans of your choice, 1 clove garlic, 1 tsp smoked paprika, ½ tsp salt, 1 tbsp pomegranate molasses, 1 tbsp extra virgin olive oil
  • Spoon into a bowl and drizzle a little extra olive oil over the top.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Nutrition

Calories: 121kcal | Carbohydrates: 23g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 838mg | Potassium: 392mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1570IU | Vitamin C: 51mg | Calcium: 28mg | Iron: 3mg