Zingy White Bean and Roasted Red Capsicum Dip


  • 2 tins Cannellini beans, drained and rinsed or 2 cups soaked and cooked cannellini beans.
  • 2 large red roasted capsicums, peeled and seeded
  • 3-4 tbs Cobra Chilli Summer Sizzle or Habanero Chilli sauce


  1. Add all the ingredients to a blender and blend until smooth
  2. Add more chilli sauce to taste as desired.

Keep refrigerated for up to 4 days.