Zingy White Bean and Roasted Red Capsicum Dip

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Ingredients

  • 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

Directions

  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.

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