Serves 1
Directions
- 1Roast 4 bell peppers drizzled with olive oil in a 200°C oven for 15 minutes.
- 2Peel and seed the roasted peppers.
- 3In a food processor or bowl, combine peppers, anchovies, chili pepper, olive oil, cannellini beans, and lemon juice.
- 4Blend until the mixture reaches a hummus-like consistency.
- 5Toast a portion of leftover beans in the oven without oil or other ingredients.
- 6Place the pepper and bean dip into a serving bowl.
- 7Season the toasted beans with sweet paprika, olive oil, salt, and pepper.
- 8Top the dip with the seasoned beans, mixed seeds, fresh mint, and fresh dill.
Ingredients
- 4 whole peperone del corno
- extra virgin olive oil
- 4-5 whole anchovy fillet
- hot chili pepper
- 8 tbsp cannellini bean
- 1 whole lemon juice
- sweet paprika
- curry powder (optional)
- salt
- black pepper
- mixed seeds
- fresh mint
- fresh dill
Equipment
baking sheetovenbowlfood processorspoonknife
Related recipes
Zucchini Scarpaccia
Italian · Appetizer
Bolitas de Queso con Salsa Holandesa
Italian · Appetizer
Empanadillas de hojaldre con jamón y queso
Italian · Appetizer
Clafoutis salés tomates et mozzarella
Italian · Appetizer
Cheesy Roasted Garlic Bread
Italian · Appetizer
Carpaccio di peperoni
Italian · Appetizer
Buffalo Tofu Dip
Italian · Appetizer
Cheesy bacon crescent rolls
Italian · Appetizer20m
Cannellini Bean Dip
Italian · Appetizer
Air Fryer Tortellini
Italian · Appetizer25m
Sicilian Eggplant Caponata
Italian · Appetizer
Ricotta Fritters
Italian · Appetizer