A yummy homemade dip with a small kick.


  • 1 400g can white beans
  • 1 tablespoon tahini paste
  • 1 red pepper
  • 3 cloves garlic
  • pink salt
  • pepper
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 chilli, deseeded


Preheat the oven to 180 degrees. Roast the pepper and garlic for around 30 minutes. Once the pepper has softened and the skin has started to peel off and blacken, place in a sealed container – I use a bowl with a plate on top – to seal in the moisture and help sweat the skin off for up to 10 minutes. Meanwhile place all the other ingredients into a food processor including the peeled garlic, lemon juice, olive oil, tahini, chilli, beans and salt and pepper. Peel the skin from the pepper and add this to the food processor too. Blend until smooth, then taste and season further with salt, pepper. If you need more liquid add more lemon juice and/or olive oil until you achieve a creamy consistency. If you want to try another variation check out my broccoli hummus.