Bean peppery dipping sauce

I prepared this dip for some guests last Saturday and it was a huge success! Eat it with some veg (florets, carrot sticks, tomatoes) or some puff pastry appetizers (like the one I prepared!)
400 g canned white cannellini beans (drained)
1 red pepper
1 tbsp mild curry paste
1 full tbsp tahini
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 shallot + 1/2 garlic clove
2 tbsp poppy seeds
salt  (optional)

In a food processor, combine all ingredients.  Blend until smooth and scraping down sides of bowl as needed. Season with salt if desired.




4 thoughts on “Bean peppery dipping sauce

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