10 sun dried tomato halves(not stored in oil)
2 roasted red capsicums(see in comment)
2 garlic cloves, chopped
1 chilli(small or large)
200g can beans
200g soft tofu
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ cup virgin olive oil
Freshly ground black pepper
Sea salt


  1. Soak tomatoes in hot water
  2. Squeeze out moisture
  3. Chop tomatoes and place in blender
  4. Add Capsicums, garlic, chilli and blend until fine
  5. Add beans and blend until fine
  6. Add tofu, cumin and oregano and blend until fine
  7. Slowly add oil while blender is still going and season with black pepper
  8. Add dash of sea salt
  9. Chill and serve with crackers


Bake capsicums in 260c oven for 15-20 mins, place in a plastic bag, seal tightly and allow them to cook in their own heat for 25 mins. remove from bag and slip off skins. Remove seeds and either use immediately or refrigerate for days in container until required.

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