This dip is simply awesome. It’s got a little kick, and is so flavoursome. It can be eaten on toast, you can make bruschetta with it, or have it with crudités. It’s also great in sandwiches for picnics, so mark this as a sandwich filler too – particularly if you serve it on ciabatta bread with thinly sliced tomatoes and olives, a drizzle of oil on the tomatoes, and you have the perfect sandwich ever. Just the same you will enjoy it immensely. The smoked flavour comes through, and leaves a wonderful after taste. The only problem you may encounter with this is it’s very more-ish ! Enjoy !
INGREDIENTS
1 400g tin borlotti beans
2 cloves garlic
¼ red bell pepper (around ¾ cup chopped fresh red pepper)
½ tsp salt
1 tsp smoked paprika (or UK)
1 Tbsp olive oil
2 Tbsp nutritional yeast (or UK)
2 Tbsp maple syrup
a pinch of cayenne pepper
METHOD
- Process the garlic and red pepper in your food processor, until they are pretty small.
- Next, add the remaining ingredients, and process for a minute or so until they are well blended.
- Spoon into a container, drizzle with olive oil, and refrigerate for an hour or two before serving.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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suitable for vegans, vegetarians and meat-eaters alike
February 27th, 2013 at 12:23 pm
It looks delicious! I Love beans and love red peppers and I’m always looking for new snacks, so this is great for my “to do list”
February 27th, 2013 at 12:57 pm
Hi Miriam, I will be making this in the next couple of days. It looks and sounds so lip smackingly good and so versatile. I will report back with my review
February 27th, 2013 at 1:03 pm
Hi there Phil, I very much look forward to your feedback on this ! Best as always your way !
February 27th, 2013 at 1:09 pm
Hi Patricia, glad you like it ! I see you have re-created a similar bean chilli to my own, hope you enjoy it!
February 27th, 2013 at 3:12 pm
this looks very good, but can I use great northern beans? I’m not quite sure what borlotti beans are.
February 27th, 2013 at 3:43 pm
Anne I don’t know what beans you mean. You can use simple white cannellini beans though.
February 27th, 2013 at 6:12 pm
In the USA, barlotti beans are also called cranberry beans. You can buy bags of them from Bob’s Red Mill.
February 27th, 2013 at 9:12 pm
That’s great to know Marty !
February 28th, 2013 at 12:08 pm
Have just cooked some dried cannellini beans & will try out this recipe
I will omit the yeast though since I don’t have any in store – hope the result will be just as good…….will leave my feedback. thanks
February 28th, 2013 at 2:51 pm
Hi there Tania and welcome here. The yeast I mention is not bread yeast, but Nutritional yeast which is completely different (bread cannot be made with it) here is a link to the one I purchase (from Malta) http://www.marigold-health-foods.com.au/Other_Marigold_Recipes_Yeast.htm – it is sold in most health shops locally and has a nutty, cheezy type of flavour. So, with regards to omitting it, that’s fine, but I do think it may be missing something. Add a little tiny bit of tomato puree, say a teaspoon instead if you have that at home. Enjoy, and let me know how it goes as and when. Best wishes your way !
March 1st, 2013 at 5:00 pm
Looking forward to trying this and using it as a sauce for pizza!!
March 1st, 2013 at 6:27 pm
Rebecca Hi there. I was thinking that at lunch today – why ? Because I had it on hot fresh Italian crunchy ciabatta bread – and I thought, this I will spread onto my lovely pizza dough !!! The rest will be a culinary history, as I don’t think it will last too long on the plate. Let me know how it goes as and when you try it out !
March 2nd, 2013 at 3:01 am
I made this tonight. I just used cannellini beans because I had some in the pantry. I ate it with pita bread. It’s very easy to make. It’s got this smoky, nutty, cheezy flavor with just a tad of spiciness. Really really good and so incredibly easy and quick to make.
March 2nd, 2013 at 9:51 am
Hi Marty, so glad you made this and enjoyed it. You are right about the flavour combination – spot on & it is easy to make as you say !!
March 3rd, 2013 at 5:24 am
Just made this in 5 mins, super easy and delicious even though I used kidney beans and had to substitute coconut sugar for.maple syrup. Will definately make again. Thanks
March 3rd, 2013 at 12:07 pm
Heidi Hi and welcome here. I am so pleased that you made this dip and enjoyed it ! It is fast to make and I am about to make some more in a few minutes time – when lunchtime comes it’s so easy to just spread it on toast ! Best your way and hope you enjoy more of my recipes
March 4th, 2013 at 5:53 am
I have just made this but it seems that all I can taste is the smokey paprika and the cayenne pepper. I shall add another lot of beans and see if it evens out……..
March 4th, 2013 at 9:53 am
Linda Hi again – this dip is meant to be a little on the strong side – but when eaten with crackers, fresh bread or crudites it will be wonderfully spicy but at the same time mellow in texture and pleasant – see how your guests feel about it too ! Let me know dear. Best your way and hope you too enjoy the efforts of your labour. Cheers !
March 10th, 2013 at 10:40 am
[...] serve with hot pitta bread and my hummus or better still my Smoked Red Pepper & Garlic Bean Dip http://mouthwateringvegan.com/2013/02/27/smoked-red-pepper-garlic-bean-dip/. Enjoy [...]
March 14th, 2013 at 5:48 pm
This is amazing! So rich, yet fresh, with just the right amount of bite – and so easy to make. Served with some warm crusty bread and a glass of something red…the perfect supper!
March 15th, 2013 at 4:00 pm
Judith Hi there and thanks for your feedback on this dip. So very glad you enjoyed it with your crusty bread and wine !!
March 16th, 2013 at 7:02 pm
This is so nice. I am eating it right now with tortillas.I have been collecting the ingredients for a couple of weeks. Nutritional yeast was hard to get but i finally ordered it from amazon. I am glad i did…i think it will be used a lot and i will be making this recipe again for sure. Handy for keeping in the fridge at work for coffee breaks. Thank you for sharing this.
March 16th, 2013 at 8:20 pm
Deborah Hi there and welcome here. I am delighted that you have made this dip and are enjoying it ! Try it on hot toast with margarine – it will blow you away, well, it did me. Best and look forward to your future comments on my blog ! Cheers in the meantime and enjoy the rest of your snack.
March 18th, 2013 at 2:15 pm
Hi Miriam. I am thankful for your recipes that come from a higher civilization who thrives without bloodshed and pain. I have been vegan for half of my life and enjoy the innovations of every recipe I come across. I want to spread veganism to as far as possible here in Greece. Go on love, you are the salt of this Earth. If the salt disappears, so will the Earth. Fortunately we have good news…. vegans double in numbers every year… It has been estimated that by the year 2021 meat eating will be considered obsolete. Well, I hope it happens much much earlier to save the lives of innocent beings, our little brothers and sisters!!! God bless you for your contribution to this world. Vicky Chrisikou
March 18th, 2013 at 3:26 pm
Hi there Vicky and welcome here. Thanks for your very up-beat comment. It may interest you to know I have several Greek vegan recipes on my site – Spanakopita, Galactoboureko and others too ! I wish I shared your optimism regarding the end of animal cruelty with regards to the date, but sadly I do not. I am a huge animal activist and I am happy that I help people on their vegan journey and in some instances help to convert some into becoming vegan. Many thanks for your verbal acknowledgment and best wishes your way dear ! Cheers.
March 24th, 2013 at 4:23 pm
I made this great recipe a couple of weeks ago and it is simply awesome. I overdid the maple syrup but it still managed to disappear rather quickly. Thanks again Miriam.
March 25th, 2013 at 1:05 pm
Hi Debra thanks for dropping by here with your feedback. We have to watch these maple syrup containers/bottles as often times the syrup comes rushing out so fast as the syrup is also not really a viscous one and actually quite thin, so using more can so easily happen. But so glad you enjoyed it (I have made another batch 10 minutes ago – it’s so more-ish !). Look forward to your future comments here again !
April 18th, 2013 at 3:52 pm
I have just made this and finished eating the sandwich I made with it (seeded granary, sliced baby plum tomatoes and lots of Italian leaf salad) and it was fabulous! Just the right flavour combination and the heat from the cayenne and paprika is just right. Will be making this every week from now on. Gonna make the egg mayonnaise tonight…will let you know how I get on!
April 18th, 2013 at 3:55 pm
Forgot to ask, how long will this keep in the fridge, roughly?
April 18th, 2013 at 8:50 pm
Hi Carrie, I can’t say exactly because when I make it we eat it in 2 days – but I think it will keep up to 4 days very fresh. Be sure to have it covered properly if so, and drizzle a little olive oil to retain moisture and great taste. Hope this helps.
April 18th, 2013 at 8:52 pm
Am delighted you have enjoyed this Carrie, it’s a favourite in my household too ! The better the bread that goes with it, the better the treat. Yes, do let me know how the ‘egg mayonnaise’ goes ! Enjoy !
May 3rd, 2013 at 1:29 am
This was absolutely delicious ! Thank you ! I’ll be craving the hint of maple later. I had to smoke the paprika myself : / Made a quinoa flatbread with Baby bella mushrooms to go with it..what a combo…
May 3rd, 2013 at 6:33 am
Hi ther Sherry and so glad you made and enjoyed this. Sounds like a very interesting gluten free flatbread you made there !
May 3rd, 2013 at 11:47 am
We gained confidence in our g.f. flatbread when a visitor from India told us they never make flatbread the same way twice. A second chance for limp kale, or mushrooms past date : ) Your lovely smoked pepper dip has now been used as a breakfast food, and will become a staple ! Thanks again !
May 3rd, 2013 at 3:52 pm
Sherry dear, you’ve no idea how good it tastes on wholewheat hot toast ! Feel free to share your flat bread recipe at some point.