Spicy Bean Dip

Ingredients (serves 4)

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    bread from Bachmann
    200 g white beans, uncooked
    1 pinch salt
    1/2 tbsp. tomato purée
    1 small chili pepper, finely sliced
    1 garlic clove, finely chopped
    1/2 lemon, juice
    1 dl vegetable stock
    1/2 dl olive oil
    1/2 bunch of parsley, finely chopped
    1 tsp. Maggi seasoning sauce
    paprika, oregano, salt, pepper

    Preparing Spicy Bean Dip

    Soak the beans over night (ca. 12 hours) in cold water, rinse, add to a pan with water, season with a pinch of salt and cook for around 60 minutes until soft (test with your finger). Make sure the beans are always covered with water while cooking. Drain through a sieve, rinse with clear, cold water. Puree the cooled down beans and mix with the other ingredients to a creamy dip. Season with paprika, oregano, salt and pepper, garnish. Serve with toasted bread, lightly drizzled with olive oil and some fleur de sel.

    Tip: instead of bread, you may also serve your bean dip with different vegetables (carrots, sweet pepper, celery)