Try this easy bean dip which can be made in minutes.
Spicy bean dip served with roosterkoek
- 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
- Makes 8 MEDIUM 25 mins
- 500g self-raising flour, plus extra for dusting
- pinch of salt
- 1 x 340ml can beer
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.
To make the roosterkoek, place the flour in a bowl and mix in the salt.
Make a well in the centre of the flour and add the beer, mixing it into a workable dough. Rest for about 30 minutes.
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.