Vegan and full of smoky punchy flavours this dip is wonderful served alongside  Farretti bakery breadsticks with pre-dinner drinks .

I used freshly roasted peppers that I skinned and deseeded but a tin of smoked Piquillo peppers (well drained) would work well in their place.

Download a print friendly pdf of the recipe smoky red pepper and butterbean dip

1 large or two small red peppers roasted, cooled and skin removed (or 1 tin of red peppers)

1 large clove of smoked garlic, crushed

1 x 400g can butterbeans, drained

1 teaspoon of hot smoked paprika

2 tablespoons of cold pressed rape seed oil

Smoked Maldon sea salt and freshly ground black pepper

1 pack of Farretti artisan bread sticks heated in a hot oven for 5 minutes

Place all the ingredients in a blender or food processor starting with the oil. Process until smooth.

Decorate with olives or fresh herbs and serve with warm bread sticks.