Cannellini Bean Dip with Red Pepper Sauce and Sesame Broccoli

Preparation info
  • Serves


    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

Here’s another variation of a bean-based dip, which makes a very pretty and delicious first course. You can make the red pepper sauce in advance.


For the dip

  • 1 × 400 g (14 oz) can cannellini beans, drained and liquid reserved
  • 1 garlic clove


To make the dip, put the beans and 2–3 tablespoons of their reserved liquid into a food processor or the goblet of a hand-held (immersion) blender, along with the garlic. Process until smooth, adding more liquid as necessary to get a smooth, creamy texture. Mix in lemon juice and seasoning, to taste.

To make the red pepper sauce, put the red (bell) pepper into a pan with about 1cm (½in)