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Crispy green bean chips with a roasted red pepper dip

For the dip

2 large red peppers
50g fresh breadcrumbs
2 tbsp pomegranate molasses
½ tsp cumin
½ tsp ancho chilli flakes
2 Cloves of Barbismoked Sticky Honey & Balsamic Smoked Garlic – peeled
75g walnuts, roughly chopped
2 tbsp olive oil
For the green bean chips

2 eggs, lightly beaten
3 tbsp ground almonds
3 tbsp grated parmesan
75g fresh breadcrumbs
150g dwarf green beans

Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the peppers on a baking tray and roast for 30-35 minutes until blackened all over. Remove from the oven and place carefully into a plastic food bag and allow to cool. Once cool enough to touch, remove the skin, stalk and seeds then discard.

Combine the peppers with the breadcrumbs, molasses, cumin, chilli flakes, garlic, walnuts and olive oil in a food processor. Pulse until puréed but with a slightly chunky texture. Set aside.

Pour the beaten egg in a shallow dish, and mix together the almonds, parmesan and breadcrumbs in another with some seasoning. Dip the beans in the beaten egg, then in the dry ingredients, making sure they are coated well. Place on a lined baking tray and bake in the oven for 15-18 minutes, until golden crown and crisp. Serve the green beans alongside the dip.


Based on a recipe featured by Sainsburys