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.