Appetizer, Dip, LCD – All Recipes
10 sun-dried tomato halves
2 roasted red capsicums (instructions follow)
2 garlic cloves chopped
1 chilli (small or large as desired)
182 grams (6.5 ounces) canned beans (e.g. adzuki cannelloni, red kidney beans)
182 grams (6.5 ounces) soft tofu
1 teaspoon ground cumin
1 teaspoon dried or fresh chopped oregano
1/4 cup cold pressed virgin olive oil
Freshly ground black pepper
Sea salt
(GF, NF, DF, YF, V)
This dip is slightly hot, delicious, and healthy
Soak the tomatoes in hot water until soft, and then squeeze out moisture.
Chop tomatoes, then place in a blender, add the roasted capsicums, garlic and chilli and blend until fine.
Add the beans and blend until fine.
Add tofu, cumin and oregano and blend until fine.
Slowly add oil while blender is still going and season with black pepper and a dash of sea salt.
Chill and serve with rye or rice crackers
To roast capsicums: bake in a 180°C (350°F) oven for 15–20 minutes then place in a paper bag, seal tightly and allow to cook in their own heat for 25 minutes.
Remove from bag and slip off skins. Remove seeds.
Use the peppers immediately or refrigerate for several days in an airtight container until ready to use.