This dip is simply awesome. It’s got a little kick, and is so flavoursome. It can be eaten on toast, you can make bruschetta with it, or have it with crudités. It’s also great in sandwiches for picnics, so mark this as a sandwich filler too – particularly if you serve it on ciabatta bread with thinly sliced tomatoes and olives, a drizzle of oil on the tomatoes, and you have the perfect sandwich ever. Just the same you will enjoy it immensely. The smoked flavour comes through, and leaves a wonderful after taste. The only problem you may encounter with this is it’s very more-ish ! Enjoy !

INGREDIENTS

1 400g tin borlotti beans

2 cloves garlic

¼ red bell pepper (around ¾ cup chopped fresh red pepper)

½ tsp salt

1 tsp smoked paprika (or UK)

1 Tbsp olive oil

2 Tbsp nutritional yeast (or UK)

2 Tbsp maple syrup

a pinch of cayenne pepper

METHOD

Process the garlic and red pepper in your food processor, until they are pretty small. Next, add the remaining ingredients, and process for a minute or so until they are well blended. Spoon into a container, drizzle with olive oil, and refrigerate for an hour or two before serving.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike