Cannellini Bean Dip with Red Pepper Sauce and Sesame Broccoli

Name: Cannellini Bean Dip with Red Pepper Sauce and Sesame Broccoli
Yield: Serves 2
Ingredients: juice of ½–1 lemon; sea salt and freshly ground black pepper, to taste; 1 × 400 g (14 oz) can cannellini beans, drained and liquid reserved; 1 garlic clove; 1 tbsp olive oil; 225 g (8 oz) sprouting broccoli, trimmed; 1 pinch sugar; sea salt, to taste; 1–2 tbsp toasted sesame seeds or gomasio seasoning; 1 red (bell) pepper, deseeded and finely chopped

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

For the dip

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

Sauce
Side dish
Gluten-free
Vegan

Method

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)