Blitz together this vibrant roasted red pepper and bean dip in just 10 minutes for an easy summer snack. Top with crumbly feta and toasted coriander seeds, then serve with flatbreads or crudités.

  • Serves 6
  • 5 mins to prepare and 5 mins to cook
  • 99 calories / serving


  • 400g tin cannellini beans, drained and rinsed
  • ½ x 460g jar roasted red peppers, drained
  • 1 tbsp lemon juice
  • 1 small garlic clove
  • 2 tbsp olive oil, plus extra to drizzle
  • 1 tbsp coriander seeds
  • 30g feta cheese, crumbled


  1. Blitz the cannellini beans, roasted peppers, lemon juice, garlic and olive oil in a food processor until smooth. Season and set aside.
  2. Heat a small frying pan over a high heat and dry fry the coriander seeds for 2-3 mins until fragrant, shaking the pan regularly, then lightly crush in a pestle and mortar or in a small bowl with the end of a rolling pin.
  3. Transfer the dip to a bowl and garnish with the feta, toasted coriander seeds and a drizzle of oil. The dip will keep, covered, in the fridge for 3 days.