Spicy bean dip served with roosterkoek

January 19, 2012 (Last Updated: January 11, 2019)

Try this easy bean dip which can be made in minutes.

Print Recipe

Spicy bean dip served with roosterkoek

Serves: 8
Cooking Time: 10 mins

Ingredients

  • BEAN DIP
  • 2 x 210g tins butterbeans, drained
  • 10ml (2 tsp) garlic, chopped
  • 10ml (2 tsp) green chilli, chopped, optional
  • a squeeze of lemon juice, to taste
  • 60ml (¼ cup) olive/avocado oil, plus extra for serving
  • 10ml (2 tsp) smoked paprika
  • handful of fresh oregano and flat-leaf parsley, roughly chopped, plus extra for serving
  • salt and freshly ground black pepper, to taste
  • zest of 1 lemon, grated
  • 5ml (1 tsp) ground coriander
  • 5ml (1 tsp) ground cumin
  • ROOSTERKOEK
  • Makes 8 MEDIUM 25 mins
  • 500g self-raising flour, plus extra for dusting
  • pinch of salt
  • 1 x 340ml can beer

Instructions

1

For the bean dip, place the beans, garlic, chilli, lemon juice, oil, paprika and herbs in a bowl. Use a fork to crush the beans roughly. Season. Mix in the rest of the ingredients, drizzle with oil and sprinkle with the extra herbs. Set aside.

2

To make the roosterkoek, place the flour in a bowl and mix in the salt.

3

Make a well in the centre of the flour and add the beer, mixing it into a workable dough. Rest for about 30 minutes.

4

Flour a surface or dust your hands with flour, shape the dough roughly into 5 squares. Heat a griddle pan over moderate coals. Grill the roosterkoek on the griddle pan, turning a few times. They are ready when they make a hollow sound when tapped. Serve with the spicy bean dip and camping dressing.



 

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January 19, 2012 (Last Updated: January 11, 2019) By
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