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Roast red pepper and bean dip

Name: Roast red pepper and bean dip
Yield: 2 cups
Ingredients: 400 g Cannellini beans, drained (Main); 1 Red capsicum, roasted; ¼ cup Sun-dried tomatoes, chopped; 1 clove Garlic, chopped; ½ tsp Ground cumin; 1 drizzle Extra virgin olive oil, to serve; 2 Tbsp Pumpkin seeds; 2 Tbsp Dukkah, or use 3 Tbsp if you want more; 3 Tbsp Parsley; 1 packet Pita bread, or bread of your choice, to serve

makes 2 cups

Nadia Lim

Food writer and author

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400 g	Cannellini beans, drained (Main)
1	Red capsicum, roasted
¼ cup	Sun-dried tomatoes, chopped
1 clove	Garlic, chopped
½ tsp	Ground cumin
1 drizzle	Extra virgin olive oil, to serve
2 Tbsp	Pumpkin seeds
2 Tbsp	Dukkah, or use 3 Tbsp if you want more
3 Tbsp	Parsley
1 packet	Pita bread, or bread of your choice, to serve

Blitz first 5 ingredients together until well combined and season with salt and pepper to taste.
To serve, drizzle over extra virgin olive oil and sprinkle over 2-3 Tbsp pumpkin seeds, 2-3 Tbsp dukkah and the parsley. Serve with warm or toasted pita bread, or other fresh bread.