This black bean and roasted pepper dip is extremely simple, but surprisingly good! Perfect for many mexican dishes or as a spread for bread or just to dip your veggies or tortilla chips.
I love to roast a lots of pepper once a week and keep them in the fridge for the next days. This way I always have some for salads, soups, sandwiches or my favorite hummus. I usually roast the peppers in the oven (about 30 minutes at 200°C), but you can also use the stove top or the grill. Once they get charred all over I put them in a bowl and cover with a lid. When they get cold it is easy to slip off the skin.
And if you are hardcore, you can substitute one bell pepper to some jalapeños.
Black Bean and Roasted Pepper Dip
- Total Time: 10 mins
- Yield: large bowl
Ingredients
Scale
- 1 can of black beans
- 3 (roasted) bell peppers
- 1 shallot
- 1 clove of garlic
- 3 cherry tomatoes
- 1 tbsp tomato puree
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp fresh chives
- chili, salt, pepper
Instructions
- Chop the chives and shallot finely and add to a bowl.
- Add all the other ingredients to a food processor and blend until smooth.
- Add the bean dip to the bowl and mix well together. Enjoy!
- Prep Time: 10 mins
- Category: Dip
I love how you can use the red bell peppers as a utensil, very creative! Looks deliciously too
Thanks 🙂
Hihi, this reminded me of these ones: http://dornob.com/biodegradable-utensil-set-mimics-fruits-and-vegetables/
Yum! Love roasted peppers and black beans. They are a great combo!
🙂