Recipe - Spicy Bean Dip

Ingredients

bread from Bachmann

200g 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. bunch of parsley, finely chopped

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)

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